Sugar free bounty bars (coconut bars) are super easy to make, the children love them, and they are a great low carb snack.

Many of us grew up loving coconut bars and bounty bars, but since I have ditched the sugar and the carbs, they are no longer on the menu. So I thought I would reinvent them my way.

Coconut is nutritious, full of fibre and low carb. Coconut oil makes them incredibly filling and creamy. You can make them as bars, balls or even little squares. It’s up to you. By making them into tiny squares, makes portion control a breeze.

Sugar free bounty bars can also be made by rolling the cooled mixture (and almost set) into little balls. Allow to cool and set then dip in chocolate.


Sugar Free Bounty Bars (coconut bars)

2 cups desiccated/shredded coconut unsweetened

2 tsp vanilla

4 tbsp granulated sweetener of choice or more, to your taste

4 tbsp coconut cream

6 tbsp coconut oil melted

Sugar free chocolate coating

1/2 cup coconut oil melted

6 tbsp powdered sweetener

1/2 cup cocoa unsweetened

2 tsp vanilla


Sugar Free Bounty Bars (coconut bars)

Mix all the ingredients together until well combined.

Spoon into a square dish lined with baking parchment/paper.

Place in the freezer until firm enough to cut.

Remove from the freezer and cut into bars, squares or roll handfuls into balls. Place each one on a baking tray lined with baking parchment/paper.

Place back the baking tray with the coconut bars back into the freezer to completely freeze and set.

Sugar free chocolate coating

Place all the ingredients together and mix well.

Slowly dip each frozen bar, square or ball into the sugar free chocolate coating and place on the lined baking tray. Dip each bar, square or ball, a second time to get a thick coverage with the sugar free chocolate coating.

Store in the freezer for up to 1 month an the fridge for up to 1 week.


Place coconut cream in the fridge and allow the full fat cream to rise to the top. Use this full fat cream in the recipe for a tastier rich coconut bar.