Small-batch No-bake Bounty Bars
Small-batch No-bake Bounty Bars deliver rich coconut bliss wrapped in smooth chocolate all without the oven! Made in small batches for extra freshness, these bars combine sweet, chewy coconut with a creamy chocolate coating, creating a perfectly indulgent treat. Simple, satisfying, and packed with tropical flavor, they’re a quick fix for any dessert craving.
Prep Time:10 minutes mins
Freeze Time:1 hour hr
Servings: 8 bars
Equipment
- Small pan (about 1/2 a standard loaf pan)
Ingredients
- 2 tbsp coconut oil (28 g) you can probably sub (plant) butter
- 2 tbsp maple syrup (42 g)
- drop of vanilla extract
- pinch of salt
- 1/4 cup almond meal/flour (28 g) coconut or oat flour should work too
- 2/3 cup shredded coconut (60 g) I use unsweetened, small flakes
Chocolate coating
- 1/2 cup chocolate chips (90 g)
- 1-2 tsp coconut oil (10 g)
Instructions
- Line a small pan with parchment leaving some over-hang.
- In a small bowl add coconut oil, maple syrup, sugar, salt, vanilla, and microwave 20 seconds to melt, stir to combine.
- Add flour and coconut, mix it all up. Make sure all of the batter is wet and you get something that sticks together.
- Press into your pan, tucking it in evenly and freeze to set, at least 1 hour, ideally overnight.
- Microwave together the chocolate coating ingredients 30 sec at a time and stir until all chocolate is melted.
- Take your bars out and slice how you like.
- Dip them in the chocolate using 1-2 forks, set back on parchment. If needed freeze/refrigerate again to set the chocolate.
Notes
- If you don’t have a small pan just use a mini (or regular) muffin pan. Shape doesn’t matter y’all (unless you’re a food blogger ofc but that is my problem).
Nutrition
Calories: 155kcal |
Carbohydrates: 11g |
Protein: 2g |
Fat: 12g |
Saturated Fat: 9g |
Polyunsaturated Fat: 0.1g |
Monounsaturated Fat: 0.5g |
Trans Fat: 0.01g |
Cholesterol: 1mg |
Sodium: 8mg |
Potassium: 53mg |
Fiber: 2g |
Sugar: 8g |
Vitamin A: 17IU |
Vitamin C: 0.2mg |
Calcium: 24mg |
Iron: 0.5mg