September 20, 2017


Coconut is always the flavour of the month among health food circles!!

We just cannot live without in our home- coconut oil, coconut flesh, coconut Amino Sauce, coconut sugar, coconut syrup- seriously the coconut is so versatile!!!

So being such a HUGE fan of coconut, I have always wanted to"vegan-ise" one of my old favourite chocolate bars- the BOUNTY Bars. Luscious coconut inner, coated in chocolate. However my version also includes a delicious almond shortbread base! Taking Bounty to the next level!!

Perfect for those wishing to avoid Gluten too, using Blanched Almond Meal as the replacement for flour! You can also make the shortbread base with flour if you don't have nut-meal handy!

I hope you enjoy!! xo


Shortbread Base:

1 1/2 Cups Blanched Almond Meal (Hazelnut meal/coconut flour also yum!)

1/2 Cup Organic Coconut Oil

1/8 Cup Organic Maple Syrup

1/2 Cup Pitted Dates

1/4 Tsp Celtic Sea Salt

Creamy Coconut Inner:

100g Coconut Cream

1/3 Cup Maple Syrup

3/4 Cup Organic Desiccated Coconut

1/2 Tsp Vanilla Essence

Pinch Celtic Sea Salt

Chocolate Layer:

1/2 cup Organic Raw Cacao Powder

1/2 cup Organic Coconut Oil

1/4 Cup Maple Syrup

Pinch Celtic Sea Salt


Preheat Oven to 180 degrees.

Mix in bowl/food processor all base ingredients until combined and moist enough to press into a ball. Add more melted coconut oil if needed.

Press firmly your dough into oiled cake tin. Bake for 8-10 minutes, until lightly golden. Remove & cool.

Blend in food processor all coconut layer ingredients until smooth and combined. Pour over the base and place in freezer to chill for 10 minutes.

In bowl, mix all the chocolate ingredients (melting coconut oil first if solid). Once smooth, spread over cooled coconut layer and chill in freezer until ready to eat!