These bounty bar cups are my homemade, healthier version of a bounty bar.
These only have only 5 ingredients and only 3 simple steps to make them. Being refined sugar free, gluten free and no-bake makes them even simpler.
What is a bounty bar?
Traditionally, it’s a chocolate bar made with a soft coconut centre. They are very, very popular in the UK. I think in the US, a similar bar would be a Mounds bar.
Are these homemade bounty bar cups easy to make?
They are super easy to make. Even though they have 3 layers, there is only 5 ingredients needed to make them. They have an easy cacao and nut base, a lovely coconut middle all finished off with a thick homemade chocolate topping.
Have do you make homemade chocolate?
To make the homemade chocolate topping you simply melt coconut oil and combine with some maple syrup and cacao powder. It’s a great refined-sugar free option to using shop-bought chocolate.
How many does the recipe make?
It makes 9 large cups which are cupcake size. Alternatively, if you prefer, you can use a mini tray and make them more bitesize.
The 5 simple ingredients for these are:
- Almonds
- Desiccated Coconut
- Coconut Oil
- Maple Syrup
- Cacao Powder
They are super easy and a great one to make with the kids.
Give them a try and let me know what you think!
Recipe Tips
- I use a homemade chocolate topping for this recipe. If preferred, just top with melted dark chocolate. Try to find one with minimal ingredients if you can.
- If you don’t want to make into individual cups, these work in a baking tray. Just make one large piece, and then you can cut into smaller bars.
- If you can, try and use a high quality, organic cacao powder. If you can’t find one, you can substitute for cocoa powder too.
If you enjoyed these Bounty Bar Cups then why not try:
Chocolate & Coconut Cream Cups
Coconut & Raspberry Puffed Quinoa Bars
Strawberry & Coconut Energy Balls
Bounty Cups
Ingredients
Ingredients for the base:
- 1 cup almonds (140g)
- 2 tbsp desiccated coconut
- 2 tbsp cacao powder
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
Ingredients for the middle layer:
- 1 cup desiccated coconut (85g)
- 3 tbsp coconut oil melted
- 1 tbsp maple syrup
Topping ingredients
- 4 tbsp coconut oil melted
- 4 tbsp cacao powder
- 3 tbsp maple syrup
Instructions
- To make the base, add the ingredients to a food processor and blend until fully combined. Spoon into a silicone cupcake tray (or cupcake cases) and press down firmly. Refrigerate whilst you make the middle layer.
- To make the middle layer, combine the ingredients and mix well. Spoon on top of the base layer and press down firmly. Refrigerate again.
- To make the topping, melt the coconut oil and mix with the other two ingredients. Carefully pour on top of the cups and sprinkle with a bit more coconut. Refrigerate to set for about an hour.
Notes
- These cups will keep for about a week in a sealed tub in the fridge.
- I use a homemade chocolate topping for this recipe. Dark chocolate can be used as an alternative.
Hi
Is the calories per 1 or for the whole recipe
Thankyou
It’s for one. They are quite big so make smaller ones if you prefer.
Hello! I actually haven’t made any recipes yet but I have been reading and saving so many and I just had to say THANK-YOU!! Thanks for explaining everything clearly, for giving substitution options and for making them healthy but without using crazy niche ingredients! My son is about to start school and I have been looking for simple, easy but healthy things I could make for our lunches and I’m so so glad I found your website. Thanks SO much! This is life changing for people like me!
Hello Maya, welcome! Thanks so much for your kind words. It’s so lovely of you to take the time to let me know. Enjoy the recipes and if you have any specific questions as you go, just give me a shout! x
Haven’t made these yet but they’re in my immediate future! Can I sub almond flour for the almonds? I would imagine so…?
Yes you can xx
How many cupcakes does this recipe make ?
It makes 9