Food & Drink

A Chocolate Coconut Bounty Bar Recipe

Dessert by Aussie health nut Sarah Wilson

After a week of living the low-sugar lifestyle, you deserve a little treat. The next challenge is trying not to eat all of Sarah Wilson’s Bounty Bars — fudgy squares studded with coconut and chocolate — in one sitting.

Make a batch of these and you’ll be the Most Popular Member of the Team at your next WIP. Coconut is satiating and nips sugar cravings in the bud. Tip: Make sure you keep these in the freezer right up until you leave for work; they will melt otherwise.

Bounty Bars
Serves eight


Coconut Layer
1 c. coconut milk
4 tbsp. brown rice syrup
3 tbsp. coconut oil
2 c. desiccated coconut

Chocolate Layer
1 c. coconut oil
½ c. raw cacao powder
2 tbsp. brown rice syrup
Pinch of sea salt

1. For the coconut layer: Place the coconut milk, brown rice syrup, and coconut oil in a medium saucepan. Over low heat, stir ingredients until combined. Mix in desiccated coconut thoroughly.

2. Line an eight-by-eight-inch baking pan with parchment paper. Press the coconut mixture into the pan so that it is about 2/3 in. thick. Refrigerate until coconut filling has set, about 15-20 mins.

3. Once set, cut the coconut layer into bars. Chill in the freezer until hardened (the longer you wait, the easier they will be to coat with chocolate).

4. For the chocolate layer: Place all ingredients in a double boiler, stirring until smooth/combined. Allow to cool slightly.

5. Coat the coconut bars with a single layer of chocolate. Place on a tray lined with parchment paper and refrigerate until set. When set, coat the bars with a second layer of chocolate. Allow to cool in the fridge for 5-10 minutes before serving.

For more healthy, sugar-free recipes, preorder I Quit Sugar at amazon.com, $19.

Photo: Martyna Angell / Courtesy of I Quit Sugar