Healthy-ish Bounty Bar Bites
Recipe type: Confectionery
Serves: About 24 depending on mould size
  • 2 cups desiccated coconut
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut oil (melted)
  • 1/4 cup coconut cream (shake the can first)
  • 250g (8.8 oz) dark chocolate (I used 62% cocoa)
  1. Add coconut, coconut cream, maple syrup and vanilla extract to your food processor and mix for 30 seconds or so (you'll probably need to stop and scrape down the sides a few times).
  2. Add the coconut oil into the mixture and mix for another 15 seconds.
  3. Put the mixture into an ice tray mould* or roll into balls and freeze. Leave in the freezer for at least an hour, or until the mixture is very firm.
  4. Melt the chocolate in a double boiler (I placed a pyrex bowl over top of a saucepan with an inch or so of gently simmering water).
  5. Take the coconut mixture from the freezer and as gently as possible, remove each piece from the moulds (I used a sharp knife dipped in hot water which I pushed gently down one side and then flipped them out). Place them on a wire rack.
  6. Dip each coconut piece into the melted chocolate, covering it totally and place it back on the wire rack so the excess chocolate can drip off (I used a large spoon to coat them with chocolate, and then lifted them out using two forks). Before the chocolate sets (which makes it hard to remove them from the rack), carefully transfer each piece to a flat dish covered in wax paper and put back into the freezer to set (about 15 minutes).
  7. Once set, they can be kept in the fridge or freezer.
*Try to use a good old-fashioned plain plastic ice tray. My ice tray mould, which was smaller and shaped slightly fancier than normal, wasn't easy to get the coconut pieces out of.
Recipe by The Kiwi Cook at