You know, I don’t really love bounty. But I love coconut and I love chocolate and I love this version of healthy no bake choc bounty slice! I think you will too. Bear with me though, because it might look like a lot of work…but it’s actually super quick and easy so long as you have a food processor.
In fact, this is a make it in 20 minutes…then leave it to chill kind of recipe. Because the layers are actually quite sturdy, they don’t need to set in between- think gelatine based desserts- and they hold up really well to some good pressing down!
Seriously, you wouldn’t actually know that this is healthy, it tastes so good. But it’s low in sugar, and it doesn’t use honey which is a major plus if you’ve got little bubs! Can something with chocolate on top really be healthy? I think so. This uses 70% cacao chocolate, so really, it’s the best type you can find. And not only that, but chocolate does have mood lifting properties!
An aside. That’s my daughter’s hand. She’s about to turn seven (on Sunday!). Every time I see a photo of her hands I wonder how she got to be so grown up, they look like my hands! All the pudgy squidgy babyness is gone. My son is losing it too. What will I use in photos when it’s gone? And I’m kind of feeling nostalgic for those cute baby hands. Not nostalgic enough to have more kids though.
If you’re looking for a party food this is ticking all the boxes and it can go in a lunchbox too with a good freezer brick. The coconut oil in the chocolate on top helps to keep it a little more shelf stable. But it’s probably not going to stay in shape on a 45 degree summers day!
Looking for more no bake snacks for your kids? Below are some of my popular no bake snacks:
- No bake cranberry and white chocolate muesli bars
- Blueberry no bake snack bites
- No bake chewy choc chip muesli bars
- 1.5 cups desiccated coconut
- 1.5 cups puffed rice
- 10 medjool dates, seeds removed
- 3 tbsps cocoa powder
- 1/3 cup rice malt syrup
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups desiccated coconut
- 1 tbsp rice malt syrup
- 2.5 tbsps coconut cream
- 2 tbps coconut oil, melted
- 1 tsp vanilla extract
- dark chocolate 200grams
- 2 tablespoons coconut oil, melted
- Place the base ingredients into the food processor and process until it is small crumbs.
- Press the mixture into the base of a 20cm square cake tin. (if you don’t have a silicone one…you will need to line it with the paper coming up the sides for ease of removal.
- Refrigerate while you do the next layer.
- Put all the ingredients for the middle layer into the food processor and blitz until it is sticking together.
- Spread over the base. Refrigerate while you make the topping.
- Melt the chocolate and coconut oil together (I use the microwave) and pour over the middle layer.
- Refrigerate until set.
- Chop into squares and serve.
- Store in the fridge.
Serving Size:1 square
Amount Per Serving: Calories: 200 Total Fat: 12g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 39mg Carbohydrates: 23g Fiber: 3g Sugar: 17g Protein: 1g