Raw Coconut Bites

coconut bitesWhile the ingredients used in these amazing coconutty delights are not actually grown here on the property, they are 100% whole food ingredients. And – they are lovingly created and taste-tested right here so that still counts right?

I’ve included them here because – well who doesn’t love Bounty Bars? I love the dark chocolate ones and even Mr P is partial to a Bounty Bar every now and then.

These are the healthy version of Bounty Bars and I make these every now and then as a treat for my Reiki clients for that little bit of healing goodness after a session. It ensures they leave with that warm fuzzy feeling inside that comes from mixing coconut and chocolate with love and some gentle Reiki energies.

The wonderful things about these goodies are you can make them as large or as small, and as naughtily sinful or as nice and healthy as you like. Simply substitute and experiment with your personal preferences as I have. Enjoy.



  • 1 cup coconut milk (250ml – I use Light Coconut milk)
  • 1/4 cup melted coconut oil  (60ml – though you may want to experiment with less or more)
  • 3 cups desiccated coconut
  • 1 tablespoon vanilla bean powder (or a few drops of vanilla essence)
  • 3 tablespoons raw honey (or your favourite organic honey)
  • 1/4 teaspoon sea salt


  • 1/4 cup raw cacao powder
  • 1/8 cup raw honey
  • 1/4 cup melted coconut oil


In a medium bowl, whisk coconut milk and coconut oil until they are well combined. Then add vanilla, honey and sea salt and mix well. Slowly add in desiccated coconut and mix until there are no lumps.

Line a baking dish or tray and pour in the mixture, then place it in the freezer for 2 hours to set.

Take it out of the freezer and cut into 1 cm x 3 cm bars, and then freeze for an additional 20 mins.

Meanwhile, to make the chocolate coating, mix cacao powder, coconut oil and honey together in a small bowl. Make sure the mixture is smooth and well combined.

Remove the coconut bars from the freezer and dip each bar completely into the chocolate coating, and then place them on a lined baking tray. Freeze for an additional 30 mins. Transfer to the fridge in an airtight container for storage.

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