Creamy coconut filling, chocolate cookie crust, and topped with even more chocolate. These bounty inspired protein cups are a coconut and chocolate lover’s dream come true! They will win you over with the combination of chocolate, coconut and nuts as it all just flows together so perfectly. What’s not to love? Coconut and chocolate are a marriage made in heaven!

The inspiration to make this recipe came from the classic chocolate bar – Bounty Bar. The goal was to create a healthier version made with wholefood ingredients free from additives and preservatives. So, here it is, another ‘healthified’ recipe for you. This Bounty Inspired Protein Bar recipe is my version of an ‘old fashioned’ classic candy bar.

The Coconut Candy Bar story starts in 1919 when a man called Peter Halajian sold his homemade sweets door-to-door.  During WWII, a shortage of coconut and sugar caused Peter to discontinue other products to focus on Mounds Candy Bars.

It wasn’t until 1948 when consumer demand for chocolate led to the creation of Almond Joy Candy Bars and Mounds Bars. The Bounty Bar was invented in 1951 by Mars Company.

Coconut Bounty Bars, oh how I love you but it was time to have a ‘healthified’ version. And what a joy it is to have created an authentic healthy bar that tastes just like the original, but made with wholesome ingredients and doesn’t require any baking.

This new beautiful Bounty Protein Cups recipe is made with layers of an almond-date-crust, topped with a silky smooth, coconut, vanilla, coconut cream filling and finished with a layer of decadent rich chocolatey, ganache goodness!

The idea was to improve the macro balance (protein, carbohydrate, healthy fats). This is not about calorie counting: It’s about paying attention to key nutrients and taking in the daily recommended portion your body needs to maintain your energy levels and overall wellbeing.

This recipe is a much higher protein and healthier Coconut Candy bar recipe. When you find your optimal balance and amounts of macro nutrients, you take a major step toward reaching your health goals and this balance has been improved in this recipe by the addition of healthy protein in the form of protein powder, nuts and coconut in three different forms. The results are amazing. This is one of the best dessert/sweet treat recipes I have made in a long time!

As a comparison here is an ingredient list in a regular Bounty Bar: Sugar, Desiccated Coconut (21%), Glucose Syrup, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Emulsifiers (Soya Lecithin, E471), Lactose, Milk Fat, Whey Powder (from Milk), Humectant (Glycerol), Salt, Natural Vanilla Extract, Milk Chocolate contains Milk Solids 14% minimum.

Ingredient list of this ‘healthified’  recipe: Almonds, Dates, Desiccated Coconut, Cocoa Powder, Coconut Cream, Coconut Oil, Honey, Vanilla Extract, Chocolate Chips

A HUGE difference I think you will agree. I’ve ditched the huge amount of sugar in two different forms (including glucose syrup) and the other nasty looking ingredients (additives and preservatives). And…you guessed it, I’m adding the almonds, dates, coconut, chocolate and vanilla for us, and sending the rest to food-heaven.

Now we have deliciously easy, low-carb bars made with a no-bake, chocolate almond layer topped with a creamy coconut layer and finished with a chocolate ganache topping  (using dates and a touch of honey to sweeten).

This chocolate coconut slice is the perfect treat to have that doesn’t make you feel guilty for eating it. It’s refined sugar-free, gluten-free, almost raw, made using whole foods and great to keep in the freezer for when you feel peckish or that sweet tooth craving hits!

These coconut bars are the ultimate chocolatey, nutty, any time snack or treat! With a taste similar to an almond joy, bounty or mounds bar, but with over 10g of protein and less than 4g of net carbs per serving, you are definitely going to want to try making this recipe ASAP!

Bounty inspired protein cups are a delicious brownie based coconut bar that you do not want to miss. I’ve received a ton of positive feedback on this recipe so I am re-posting it today trying to encourage you all to try it. An absolute winner, trust me.

Bounty Inspired Protein Cups

Deliciously easy bars made with no-bake chocolate almond layer topped with creamy coconut layer and finished with a chocolate ganache. They are quick to make and taste just like a real Bounty Bar, but dare I say even better.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword bounty inspired protein cups, bounty protein cups no bake, bounty protein snack bites, clean eating dessert or snack, no bake bounty protein bars

Servings 12

Ingredients

Base Crust

• 1 cup almonds or walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1/4 cup cocoa powder

Coconut Layer

• 2 1/2 cups desiccated coconut
• 1 cup coconut cream, canned
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup protein or collagen peptides powder
• 1 teaspoon vanilla extract

Chocolate Ganache

• 1 cup chocolate chips
• 1/2 cup coconut cream
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract

Instructions

Base Crust

• Line a 12-hole muffin pan lined with parchment paper liners or use a silicon muffin pan.

  Or you can make it in slice/bar form by lining a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place all base crust ingredients into a food processerand process until sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  Press the base mixture into the bottom of your muffin liners or pan or dish evenly. Refrigerate while you prepare the filling.

Coconut Layer

• In your food processor, combine all coconut layer ingredients and process until a sticky mixture forms.

  Pour over the base crust layer in each muffin cup or if using a pan or dish, press down evenly with the back of a spoon. Refrigerate while you make the chocolate ganache.

Chocolate Ganache

• Combine the coconut cream, coconut oil. vanilla in a small saucepan and set over low heat.  Gently heat, swirling occasionally, until the coconut cream is hot and steamy, just below a simmer, 2-3 minutes.

  Pour the hot coconut cream mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; they don’t look as pretty as smooth ganache!

  Pour over the coconut layer in each of the muffin wells or over the slice in the pan.

  Refrigerate at least an hour, then pop out of molds or cut into 12 bars or more smaller squares.

  Note that these slice best when really firm, you may want to freeze them before slicing, and then store in the fridge once sliced.

  Store in the freezer up to 3 months.

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites