Homemade Bounty Bars (Paleo, Gluten-Free)

Try this simple homemade recipe and let me know what you think. Perfect for those who are Paleo, DF, GF or who just have a nagging sweet tooth.

By
Bella Grace
Homemade Bounty Bars (Paleo, Gluten-Free)

Bounty's. The chocolate bar in the selection box you used to hate as a kid but gradually grew to love in your teens. Let's be honest, who can resist a super sweet block of coconut wrapped in creamy milk chocolate when you're feeling down? For people following a paleo, dairy or sugar-free lifestyle then this cavity-inducing treat is certainly off the cards.

Picture this. It's midday and I'm procrastinating but attempting to write an essay on my kitchen table. Billy comes in craving something sweet and demanding a treat (no surprise there). I check out the situation. We have Dad's Cadbury chocolate, Toby's crunch bars featuring several sugar-filled ingredients, or bananas.  With minimal ingredients and no working oven, the prospects of a midday indulgence were going rapidly downhill. But after several attempts at playing around with the ingredients we had in the pantry, I came up with something that hit the spot perfectly (and gave up on the essay).

Introducing the Bounty Bar: a sugar-free and in my opinion far more delicious imitation of a Bounty.

It was a hit. The whole family loved them and the best part is that we didn't feel gross afterward. No brain fog, food coma, sofa napping feeling.

Try my super simple recipe and let me know what you think. Perfect for those who are Paleo, DF, GF or who just have a nagging sweet tooth.

Bounty Bars

Ingredients:
Crust:

2 cups pecans

½ cup maple syrup

1 tablespoon coconut oil

1 teaspoon vanilla extract

Filling:

2 cups unsweetened shredded coconut

½ cup maple syrup

¼ cup raw honey

¼ cup coconut oil

2 tablespoons canned coconut milk (full-fat)

Topping:

½ cup melted coconut oil

½ cup maple syrup

½ cup cacao powder

½ cup 100% dark chocolate

Method:
  1. Grind pecans in a blender or food processor.
  2. In a large bowl, mix your ground pecans, maple syrup, coconut oil and vanilla extract to make your crust.
  3. Press your mixture evenly into a large pie dish or baking tin and freeze for 20 minutes.
  4. Mix all your filling ingredients in a large bowl until combined. Add the filling mixture to the pie dish, evenly spreading over your crust base. Pop back in the freezer for 30 minutes.
  5. Melt the dark chocolate in a large pan over the stove, once melted remove from the heat and add in coconut oil, maple syrup and cacao powder.
  6. Pour chocolate layer over your crust and filling. Place in the refrigerator for an hour to set.
  7. Remove from the fridge, cut into bars and serve! Keep in the refrigerator or a cool place.
Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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