With my tendency to make all things coconut, by now you must know how much I love it.

It’s no wonder, really – coconut is one of the most delicious foods ever and so are all the recipes that include it.
(Need more coconut ideas? Click here.)

Not only that, but coconut is also super healthy. Funny how that works!
Coconuts provide us lovely fats that keep our hair, skin + nails healthy, our brain happy & have anti-inflammatory properties. Also, lauric acid in coconut has anti-bacterial properites.
Coconuts are also a great source of potassium & magnesium, which means they’ll help us relax muscles & keep our hearts healthy.
Next ingredient we’re going to need is dark chocolate. Next to coconut, all things dark chocolate are my favorite, so this recipe is a bomb combo of all things I hold dear haha.

On a serious note, dark chocolate is beyond awesome. Not only does it make every recipe luxurious, rich, decadent and drool worthy, it’s even healthier than coconut.
It gives us tons of antioxidants (apparently, more than 300 different kinds), it’s rich in magnesium, potassium, calcium, selenium, copper, manganese, phosphotus and zinc.

(Want more chocolate in your life? Click here.)

You guys, I’m convinced. 😀

So let’s jump right in!

The recipe is awesome because it is:
– simple as always
– summery
– rich in flavor
– refreshing
– healthy
– perfect kind of sweet

I’ve used loaf pan for bread because it’s the quickest way to cut the bars, but you can use any freezer safe container. Also, I like loaf pan when I freeze it for ice cream bars because the bars are thicker.
For the purpose of fridge cold Bounty bars, I usually use larger container so that my bars are a bit thinner. No rules, play with it.

If you have time on your hands or a child that needs to be useful :), you can make little balls and dip them in melted chocolate. Works great, especially when you’re having guests – they love it.


Course Dessert
Cuisine Vegan


  • 1 can full fat coconut milk refrigerate overnight
  • 2 cups (ca 110g) shredded coconut
  • 3-4 tbsp maple syrup or other sweetener
  • 3 tbsp coconut oil room temperature
  • 1/2 cup (ca 100g) dark chocolate – 1 chocolate bar min. 70% cacao


  1. In a small pan, melt chocolate with 1 tbsp coconut oil, low heat. Let it cool down.

  2. Extract the coconut cream from the can, discard the water (drink 🙂 or use for smoothies)

  3. In a bowl, add coconut cream, maple syrup, shredded coconut and 2tbsp coconut oil.

  4. Combine with hard mixer.

  5. Pour the coconut mixture into parchment lined loaf pan.

  6. Pour cool melted chocolate over the coconut mixture.

  7. Let it cool down in the fridge, cut the bars and store them either in the fridge or freeze them as ice cream.


On the scale from 0 to OMG IT’S LIFE how much do you love coconut? 😀

Don’t forget to snap a pic when you try these Bounty bars and tag me Instagram or use #ninasempire – I LOOOOOVE seeing your creations!

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