Right so these goodies really are a treat and a HALF. Inspired by a Bounty Bar (I know they can be controversial but seriously, chocolate and coconut? Match made in heaven!), in this easy no-bake recipe I’ve included a layer of raspberry jam for a burst of colour and added flavour. Vegan friendly, dairy and gluten-free and lower in sugar than its original counterpart, make a batch of these and keep in the freezer or fridge for when you want a chocolate or sweet fix.


For the base – 
  • 120g desiccated coconut (I used Whitworths)
  • 50g coconut flour (I used The Groovy Food Company)
  • 50g oat flour
  • 4 tablespoons maple syrup or agave nectar
  • 5 tablespoons coconut cream (I used Nature’s Charm)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
For the chia jam – 
  • 200g frozen raspberries
  • 1 tablespoon agave nectar or maple syrup
  • 15g chia seeds (I used The Chia Co)
For the chocolate coating –
  • 150g dark chocolate (I used Seed & Bean)
  • 2 tablespoons coconut oil

Get making!

  1. First make the base: Pulse the ingredients until combined then press into a lined 9x9in tin in an even layer. Freeze while you make the jam.
  2. Place the berries and sugar or nectar in a pan and simmer for 10 minutes. Remove from the heat, stir in the chia seeds, mix well and stand for 15 minutes then mash up.
  3. Spread this over the base in an even layer and freeze for 1 hour.
  4. Remove from the freezer then slice into bars then freeze for a further 30 minutes/1 hour.
  5. Melt the chocolate and coconut oil and dip each one into the chocolate to cover. Freeze again for 5 minutes – then enjoy!