• Nicky Elliott


We have given the well known tropical Bounty bar a healthy refurb with this fun and rustic alternative. Rich and creamy with sweet desiccated coconut, these defiantly scream simplicity over cheffy.

By Chef Nicky Elliott - @The Conscientious Cook

Set Time: 30 minuets approximately


2 Cups unsweetened desiccated coconut

¼ Cup coconut oil

1/3 Cup coconut cream

8 Drops of liquid Stevia or 1 tsp maple syrup

1 Tsp vanilla extract

1/8 Tsp sea salt

2 Bars of 85% dark chocolate

1 Mini donut mould tray


In a blender add all the ingredients except the chocolate and pulse for 30 seconds.

Press small amounts into the mini donut mould and freeze for an hour or overnight.

Melt the chocolate in a bowl over hot water, let cool slightly, then dip in the donuts.

When you have coated them place in the fridge for 15mins to allow the chocolate to set.

Re-melt the chocolate and dip the donuts a second time, pop in the fridge again.

If you have any chocolate left over, pour into a piping bag or use a spoon to drizzle over the donuts.

Chill in the fridge until needed.


Store in an airtight container, and they will last up to 10 days in the fridge.

Alternatively store in the freezer and they will last for a month.