Healthy chocolate coconut bounty slice is here!!! And it’s here to stay!
Sooooo…healthy chocolate coconut bounty slice hey? The name’s a bit of a mouthful, but a delicious one! I’ve been wanting to make these for ages! But just haven’t got around to it yet! I think I was waiting for a time that I was going to make a recipe that had coconut milk in it, because I hate wasting food! And today was the perfect day for trying this delicious, delicious slice!
It took me a while to become a coconut fan. Growing up, I was never really overly interested in eating bounty slices or anything really that had chocolate or coconut in it. I think I always saw coconut as too healthy or something (teenager days – anything deemed healthy was a waste of good food). It wasn’t really until I was older that I started to appreciate anything coconut. Thank goodness that I did, because we never would have come across this delicious snack! I’m not sure when the turning point was from me being a coconut hater, to a coconut fanatic, but it was probably somewhere in Thailand were everything I ate had some form of coconut in it. Or maybe it’s because coconuts remind me of tropical islands (#fromwhereyou’dratherbe).
So if you like coconut, then you’ll love our healthy chocolate coconut bounty slice! If you’ve never had a bounty, then you’re in for a treat! This healthy chocolate coconut bounty slice is refined sugar free, contains oats for fibre, good fats, and chocolate for antioxidants (and taste). This recipe is very easy, delicious, coconutty, not too sweet and can be kept in the freezer. If you know Healthy Pears, then you’ll know that we LOVE recipes that can be kept in the freezer and taken out whenever you need a snack! A little patience is needed, because you have to wait for it to fully set, but that doesn’t take much time at all, probably around 20-30 minutes. I decided to use a muffin tin for mine, because I liked the look of the rounder slices rather than square. All I did was cut small squares of parchment paper, and line the muffin tin with that. They end up looking pretty rustic, but I think the imperfection of the slice makes it even better looking!
Let us know how your baking (rawking – raw baking? No?) goes, and remember to tag us on Instagram #healthypears if you make any of our recipes.
- ⅔ cup oat flour (process whole oats until resemble a flour/meal)
- ⅓ cup coconut flour
- 2 tablespoons of rice malt syrup (can sub maple syrup)
- 2 tablespoons melted coconut oil
- 1 tablespoon cocoa
- 1¼ cups dessicated coconut
- ½ cup coconut milk
- 2 tablespoons coconut oil
- 2 tablespoons rice malt syrup (can sub maple syrup)
- 2 tablespoons cocoa
- 4 tablespoons melted coconut oil
- 2 - 3 tablespoons rice malt syrup (sweeten to taste)
- Combine all ingredients together.
- Line 8 muffin tins with parchment paper
- Press base firmly into muffin tins
- Combine all ingredients together in a large bowl
- Spread evenly onto base layer
- Freeze for 10 minutes
- Combine ingredients together
- Spoon chocolate over coconut filling
- Freeze until set
- Remove bounty slices from parchment paper (they will look rustic)
- Place in a sealed container in freezer until ready to eat.
Join the Discussion
-What’s one food you hated as a child but love now as an adult?