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Coconut Candy Bounty Slice

This homemade Coconut Candy Bounty Slice is completely no-bake, takes only 10 minutes to prepare and tastes just like a real Bounty Bar!
These delicious bars 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!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword bounty bar slice no bake, clean eating candy, clean eating dessert or snack, coconut candy bounty slice, healthier bounty bar slice, healthy coconut bounty bar recipe
Servings 10

Ingredients

Base Crust

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

Coconut Cream Filling

  • 1 cup cashews, soaked 3+hours and drained
  • 1 13.5 oz can coconut cream,full fat (solid part only) *see note below
  • 2 cups desiccated coconut
  • 1/4 cup protein or collagen powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

Base Crust

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line 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 processer and process until broken down, crumbly and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Coconut Cream Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey and vanilla extract into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or vanilla if you think it needs it.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
     

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, pour over the coconut layer. Place back in the refrigerator at least an hour before slicing into bars and serving.
    Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 10-12 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 fridge for up to 1 week or freezer up to three months.
    For a perfect creamy texture, remove from freezer 10-15 minutes before devouring.
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