These are so much better than the commercially made ones...coconutty goodness and moriesh!

Trying to find treats with food allergies is a complete nightmare and shopping takes forever with having to read labels. One of us has a nut allergy, the other a dairy allergy – the dairy allergy especially is difficult to find nice treats!

With shop bought treats you are really limited to things like Oreo cookies, Biscoff biscuits and dark 70% (or higher %) chocolate. As nice as these shop bought treats are, sometimes you just want something a bit different and wow, these homemade Bounty bars really are yummy.

These bars have honey in, but are easily adaptable to a vegan version with the use of agave syrup or maple syrup instead of the honey. If you don’t have a dairy allergy or just prefer milk chocolate, you can substitute milk chocolate for the dark chocolate.

Coconut in Asia is really popular – it can be found in curries, desserts (like black rice pudding or mango sticky rice) and is a fantastic ingredient to use. It’s used in this recipe in three different forms – coconut milk, coconut oil and dessicated coconut. All three combine to the most gorgeous coconutty taste.


  • 1 can of coconut milk
  • 6 tbsp coconut oil
  • 3 tbsp raw honey
  • 200g of dessicated coconut
  • 150-200g of 70% (or higher) dark chocolate. We used Lindt 70% as this is dairy free.


  1. Cool the can of coconut milk in the fridge for around an hour. Once cooled, open from the bottom and tip away the watery liquid (this should leave 2/3 of a can of coconut milk).
  2. Add the remaining coconut milk in a large bowl, add the coconut oil, honey (or agave syrup/maple syrup if substituting, you may need more or less of these) and dessicated coconut
  3. Stir to combine all the ingredients together, the mixture will be a little wet but don’t worry about this.

    Coconut mixture before shaping

  4. Line a baking tray with greaseproof/baking parchment and you can either just pour the mixture on or you can shape into little bar shapes. Once the mixture (whether in bars or not) is on the baking tray, cool in the fridge until they are set. We left ours overnight, so it doesn’t matter if you want to stage the making of these.

    Coconut bars before coating in chocolate

  5. Melt the chocolate either by a quick blast in the microwave or by placing in a bowl over a pan of boiling water (do not let the water touch the bottom of the bowl). Once the chocolate is melted, set aside to cool a little. By doing this, the chocolate (when on the bars) will set a little harder.
  6. Take the bars out of the fridge and using two spoons, drop the bars into the chocolate and turn them over, making sure they are properly covered.
  7. Place the covered bars back on the baking tray and put back into the fridge for the chocolate to set.

These can be stored wrapped in greaseproof/baking parchment in a sealed container or a zip lock bag for a few weeks. You can even freeze them for future treats.