Healthy Bounty Bars

Name: Healthy Bounty Bars
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 Bars
Ingredients: 3 cups (200 grams) coconut flakes; 1 tsp vanilla extract; 2 tablespoons coconut milk; 2 tablespoons coconut oil; 1 tablespoon pure maple syrup; ⅓ cup Creamy Vanilla Collagen Powder; 200g dark chocolate of choice

Updated on July 22, 2026 • Time to read: 1 minute

By Sarah Bell

Craving a healthier version of a classic Bounty Bar? These Healthy Bounty Bars are everything you love about the original rich dark chocolate wrapped around a soft, creamy coconut filling, but made with simple whole-food ingredients and a boost of protein from collagen.

Naturally sweetened with pure maple syrup and monk fruit, these no-bake bars are free from refined sugar and incredibly easy to make. The Chief Creamy Vanilla Collagen Protein adds a subtle vanilla flavour while increasing the protein content, making them the perfect nourishing snack, healthier dessert, or afternoon pick-me-up.

If you're looking for a healthy homemade Bounty Bar recipe, high-protein coconut bars, or a no-bake chocolate coconut slice, this recipe is guaranteed to become a freezer staple. They're rich, satisfying, naturally gluten-free, and taste so indulgent you'd never guess they're made with nourishing ingredients.

Healthy Bounty Bars

Sarah Bell

Servings

8 Bars

Prep Time

25 minutes

Cook Time

2 hours

Calories

388

Ingredients

3 cups (200 grams) coconut flakes
1 tsp vanilla extract
2 tablespoons coconut milk
2 tablespoons coconut oil
1 tablespoon pure maple syrup
⅓ cup Creamy Vanilla Collagen Powder
200g dark chocolate of choice

Directions

Line a loaf tin with baking paper and set aside. Line a baking tray with baking paper and set aside
Add the coconut flakes, vanilla extract, coconut milk, coconut oil, maple syrup and collagen powder to a food processor. Process on high until the mixture is well combined.
Tip the coconut mixture out into the lined loaf tin. Using the back of a spoon or a spatula to spread the coconut mixture out into an even layer across the base of the loaf tin. Push down firmly to compress the coconut layer. Place into the freezer to set for one hour.
Place a heat proof bowl atop a saucepan of water. Place the saucepan onto the stove top and bring to a medium-high heat. Break up the chocolate and add to the bowl. Stir frequently as the chocolate melts. Once the chocolate is completely melted, turn off the heat.
Remove the tin from the freezer and remove the frozen filling from the tin. Using a sharp knife cut the frozen filling into 8 bars.
Place one bar onto a fork and dip the bottom of the bar into the chocolate. Lift up the bar and use a spoon to drizzle melted chocolate over the bar until it is completely coated. Hover the chocolate coated bar above the melted chocolate to allow excess melted chocolate to drip back into the bowl. Transfer the chocolate to the lined baking tray. Repeat this process with the remaining bars.
Place the tray of bounty bars into the fridge to set the chocolate. Once the chocolate is set, remove from the fridge and drizzle the remaining dark chocolate over the bars. This step is optional and purely for decoration. You might need to warm up the chocolate again so that it is runny. If the chocolate is quite thick, you can add a small amount coconut oil to thin it out.
Return the bars to the fridge to set completely before transferring to an air tight container and storing in the fridge for up to 4 days or in the freezer for up to 3 months.