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4 Ingredient Bounty Bars

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4 Ingredient Bounty Bars

This might divide opinions… but I absolutely love a Bounty 😅

SERVES

12

CALORIES

225

DIFFICULTY

simple

Are these homemade Bounty bars healthy?

These bars are a healthier alternative to shop-bought chocolate bars because they are made with simple ingredients and contain added protein from the Greek yogurt. They are still a sweet treat, so best enjoyed in moderation.

 

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate if you prefer a sweeter flavour. Dark chocolate gives them a richer taste and slightly lowers the sugar content.

 

Do these taste like real Bounty bars?

They have a very similar coconut filling and chocolate coating, but the texture is softer and creamier because of the Greek yogurt.

 

How should I store homemade Bounty bars?

Keep them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months.

 

Can I make these bounty bars without honey?

Yes, you can replace the honey with maple syrup or another liquid sweetener.

 

Can children eat these?

Yes, they are suitable for children, although dark chocolate may taste slightly bitter for some.

 

Can I make smaller bite-sized pieces?

Absolutely. You can cut them into mini bites instead of full-sized bars for smaller portions.

 

Why are my bars falling apart?

This usually happens if they have not been frozen long enough before slicing and coating.

Method

Step 1

Mix the coconut, Greek yogurt and honey together until fully combined.

 

Step 2

Press into a lined tray/tin and freeze for at least 2 hours (overnight is even better).

Step 3

Once firm, slice into bars. Dip or coat each one in melted dark chocolate and place onto a fresh lined tray.

Step 4

Chill in the fridge or freezer for 10 minutes until the chocolate sets… then enjoy. Perfect for when the sweet tooth kicks in 🍫

Ingredients

200g desiccated coconut

400ml 0% fat Greek yogurt

1 tbsp honey

300g dark chocolate, melted

HOW TO

Helpful hints and tips for cooking up a storm

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