Coconut Bounty Bar
Prep time: 
Total time: 
Serves: 16
  • Coconut Base
  • 2½ cups desiccated coconut
  • ⅔ cup coconut oil, melted
  • ¼ cup honey, melted
  • ½ teaspoon vanilla extract
  • Topping
  • 1 cup dried dates
  • 1½ cup water
  • ⅓ cup coconut oil, melted
  • 2 tablespoon raw cacao
  • ¼ teaspoon salt
  1. Line a small square baking dish with baking paper. Approx 16-20cm square.
  2. In a large bowl, combine the coconut, coconut oil, honey and vanilla.
  3. Press the wet coconut mixture into the base of the baking dish and place in the fridge.
  4. To make the topping, place the water and date in a saucepan on the stove top. Bring to the boil and simmer for 10 minutes or until the dates soften.
  5. Drain the dates and place the soft dates into the food processor, whizz until very smooth. Allow to cool for a little while.
  6. Add the cacao, coconut oil and salt. Whiz until combined and very smooth.
  7. Remove the base from the fridge and smooth the topping over the base.
  8. Place in the fridge and allow to set for one hour.
  9. Cut into 16 squares and keep in the fridge until you serve. It will last in the fridge well for up to a week.
Recipe by Real Food Pledge at