I had a craving for chocolate coconut. Well I am actually always craving chocolate coconut. There is just something about those two together that gets me every time.
To Pinterest I went and searched chocolate coconut. Bounty bars came up. I have never made them before, but there is a first time for everything right?
I am actually quite surprised how well they turned out. Sometimes my first time making a recipe is a little less than perfection. Not this time. My dad loved them. My mom loved them. Even my brother who does not normally like coconut said they were great. That is all a chef needs to here to be happy.
My dad even took some in to people at his work. They didn’t even know how healthy they are until my dad told them. “You mean this is healthy. But it actually tastes good!?” Yes, healthy and delicious is the name of my game.
So it was either these bounty bars packed with fiber and protein, or you could go for the store bought version that is full of sugar and probably don’t even taste as good. It is your decision, but I will give you a hint… Make these NOW!
Healthy Bounty Bars
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 bars 1x
Description
Healthy and sugar free bounty bars packed full of nutrition. They are so good, you won’t even know they are healthy.
Ingredients
Filling
- 1 and 1/4 cup (100g) unsweetened shredded coconut
- 1/2 cup (65g) sweetened shredded coconut
- 1 and 1/2 scoops (51g) Musclepharm vanilla combat protein powder
- 2 tbsp. (28g) butter*
- 1/4 cup sugar free maple syrup*
- 1/2 tsp. coconut extract
Chocolate Coating
- 1 cup (126g) Amberlyn Chocolates sugar free dark chocolate chunks
- 1 tbsp. (14g) organic coconut oil
Instructions
- In a large bowl, mix unsweetened coconut, sweetened coconut, and protein powder. I used my hands to make sure it was incorporated together well.
- In a separate bowl, add butter, sugar free maple syrup, and coconut extract. Microwave for 30-45 seconds until butter is melted then mix. Pour over shredded coconut mixture. Mix well with a fork. It should start to get sticky and form a ball. If too dry and not sticking together, add 1 tbsp. almond milk at a time and mix until it forms a ball. If too wet, add extra shredded coconut.
- Line a 5×5 baking dish or plastic container with wax paper. Pres batter flatly and firmly into the container. Should be little under an inch tall. Put in freezer for 30 minutes.
- With about 10 minutes left of coconut being in freezer, start making chocolate coating. Add dark chocolate and coconut oil to a microwave safe bowl. Microwave for 30 second intervals and mix after each. I ended up microwaving for a total of 5 times or 2:30.
- Take coconut out of freezer. Lift wax paper to pull coconut out of container. Cut into 6 bars. One at a time, put each bar into the chocolate and flip around with a fork until completely covered. Use fork again to move bar to a clean sheet of wax paper. Repeat for the remaining bars. Put in fridge for about 30 minutes to let chocolate set and harden. Enjoy!
Notes
For the butter, I used vegan butter. You could use regular butter and even try coconut oil.
The sugar free maple syrup could be subbed for pure maple syrup, agave, or honey.
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 4
- Fat: 20
- Carbohydrates: 16
- Fiber: 4
- Protein: 7