Cacao Bounty Bars - Better than the real thing!

These Cacao Bounty Bars seriously taste better than the real thing. If you love all things coconut and chocolate then these are a must.  

Know your nutrients

Cacao is full of magnesium.  Magnesium soothes and repairs those tired, achy pre-menstrual muscles of yours, and helps with jaw clenching and restlessness at night.  Cacao is also packed full antioxidants which help slow the age process and keep blood flowing beautifully.

Cacao also helps release serotonin into our systems, causing the feel good factor. Coconut in any form is full of good fats that help satiate our hunger and of course work wonders for our skin. Cinnamon is a must for inflammation, PCOS sufferers, metabolic health, IBS, thrush, blood sugar control, flu, stomach bug, arthritis and tooth decay or gum disease.

These bounty bars cannot be given credit to us however, we must thank and appreciate the wonderful people at "Mondays cafe" for these little treats. Cinnamon was my own tweak on the recipe, and it's a no brainer as to why. I also took some of the rice malt syrup out (it was initially 4 spoons) Enjoy, and make sure you invite your neighbours over for these before you start eating them...


Coconut Filling:

  • 2 cups desiccated coconut
  • 3 tablespoons rice syrup
  • 1 cup coconut cream
  • 3 tablespoons coconut oil
  • Pinch sea salt

Raw Chocolate Coating:

  • 1 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2 tablespoons rice malt syrup
  • Pinch sea salt


  1. To make the coconut filling, place the coconut milk, rice malt syrup and coconut oil in a medium sized saucepan. Over a low heat, stir the ingredients together until combined. Mix through desiccated coconut.
  2. Line a slice tray or container with baking paper. Press the coconut mixture into the pan so that it is about 1.5cm thick. Refrigerate until coconut filling has set.
  3. Once completely set, cut the coconut filling into bars. Cool in the freezer until very cold (this will make the chocolate coating step easier).
  4. For the chocolate: place all ingredients in a double boiler, stirring until smooth/combined. Allow to cool slightly.
  5. Coat the coconut bars with the first layer of chocolate. Place on a tray lined with baking paper and refrigerate until set. When completely set, coat the bars with a second layer of chocolate. Allow to cool in the fridge for 5-10 minutes before serving.

I also tried making them with honey instead of rice malt syrup in the coconut filling....delish option! I also made these in my ice tray so that they were a bit smaller one time, made for a nice easy finger food treat with guests.