Pink Raspberry Bounty! The Art of Healthy Baking


You either like coconut or you don’t! If you do, you will love this one.

It happens too often that I get inspiration from my Instagram feed. I found coconut chocolate bars with a purple blueberry filling that looked amazing. So I thought I could do my own version of a healthy Bounty bar without even looking at a recipe.

I’m always saying: Once you’ve prepared a few clean desserts, you’ll have a feeling for the ingredients and creativity.

It’s always the same ingredients: nut butters, coconut oil, natural sweetener, nuts, dark chocolate or cacao and (dried) fruits. Just a few ingredients with enough variety to be creative.

I knew I’ll get a thick sauce if a cook raspberries with a few tablespoons of coconut milk.


Then I added 8 tablespoons of coconut butter and 10 tablespoons of shredded coconut. I shaped it into a rectangle on baking paper.


Put it in the fridge or freezer. When coconut butter cools down it gets solid. Mixing it with something liquid like raspberry sauce, it has a cheesecake-like texture that you can cut into bars.


I froze the bars for 1 hour so it’s easier to process them. When you dip the frozen bars into melted chocolate it gets solid very quickly. I like to mix the melted chocolate with 1-2 teaspoons of coconut oil so the chocolate cover is a bit softer.


There you go, after half an hour of chilling, here are your clean pink Bounty bars:



Pink Raspberry Bounty

Ingredients (serves 5 pcs):

150g frozen raspberries

3 Tbsp coconut milk

1 Tbsp Honey

8 Tbsp coconut butter

10 Tbsp shredded coconut

70-100g dark chocolate



  1. Heat the raspberries, honey and coconut milk, boil for 10 minutes
  2. Add coconut butter and stir well.
  3. Stir in the shredded coconut.
  4. Shape a rectangle on baking paper, freeze for 30min.
  5. Cut into bars and cover with dark chocolate.
  6. Cool until the chocolate is solid.


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