Skyr replaces cream filling in these bites, adding double the protein of traditional coconut bars while stevia keeps sugar content near zero.
Healthy Bounty Bites
Indulge in these scrumptious, guilt-free Bounty-style bites that are a heavenly treat for your taste buds! Made with creamy coconut, rich dark chocolate, and a touch of natural sweetener, these delightful snacks are perfect for satisfying your cravings without any refined sugars. Whip up a batch and enjoy a blissful, healthy nibble anytime!
Prep
15
min
Cook
15
min
Serves
8
people
Level
beginner
The Story
Bounty bars themselves are a 1951 Mars Company fusion—British confectioners nicking Caribbean coconut traditions and dunking them in Belgian-style dark chocolate to flog to homesick colonials craving the tropics, but swap in Icelandic skyr instead of corn syrup and glucose, and suddenly you've got Reykjavik meeting Trinidad in a cupcake mould, which is frankly more culturally ambitious than most European Union summits.
Regional Twist
In the Philippines' Bicol region, cooks swap plain shredded coconut for young buko coconut meat and stir a splash of coconut milk into the skyr mixture, adding tropical creaminess that turns these bites into something resembling a proper Filipino bukayo before the chocolate even goes on.
📝 Ingredients
Serves 8🫙Pantry Staples(4)
- 60g de noix de coco râpée (2.12 oz)
- 20g de farine de coco (0.16 cup)
- 80 g de chocolat noir (2.82 oz)
- stevia (selon ton goût)optional
📦Other(1)
- 80g de skyr nature (2.82 oz)
👨🍳 Instructions
- 1
Mix the coconut flour, shredded coconut, skyr, and stevia.
- 2
If the mixture is too dry, add a little water until you achieve a texture that holds well (not too dry or too wet).
- 3
Melt the dark chocolate.
- 4
In cupcake molds, place a thin layer of chocolate at the bottom.
- 5
Put in the fridge or freezer for a few minutes to let the chocolate set.
- 6
Add the coconut mixture on top, pressing down slightly.
- 7
Cover with another layer of chocolate.
- 8
Return to the fridge or freezer until the cups are well set.
💡 Pro Tips
- ✓Toast the shredded coconut in a dry pan over medium heat for 3-4 minutes before mixing, stirring constantly, because the Maillard reaction develops nutty, deeper flavor compounds that raw coconut lacks.ingredient3-4 minutes at medium heat
- ✓Melt dark chocolate using a double boiler with water at 130-140°F rather than direct heat, since chocolate scorches above 115°F and seizes if any moisture contacts it, ruining the smooth tempering needed for clean layers.technique130-140°F
- ✓Add water to the coconut-skyr mixture in 1 teaspoon increments because coconut flour absorbs up to 4x its weight in liquid, so small overpours quickly turn the filling from moldable to soupy.ingredient1 teaspoon increments
- ✓Chill the bottom chocolate layer for a full 10 minutes at 40°F before adding filling, as an insufficiently set base will crack or blend into the coconut layer when pressed, losing the distinct bite structure.timing10 minutes at 40°F
- ✓Use silicone cupcake molds instead of paper liners since the flexible material allows the fully set chocolate shell to release cleanly without cracking, whereas paper liners can tear off thin chocolate layers.equipment
Share this recipe
Prep
15
min
Cook
15
min
Serves
8
people
Level
beginner
Share this recipe
Skyr replaces cream filling in these bites, adding double the protein of traditional coconut bars while stevia keeps sugar content near zero.
Healthy Bounty Bites
Indulge in these scrumptious, guilt-free Bounty-style bites that are a heavenly treat for your taste buds! Made with creamy coconut, rich dark chocolate, and a touch of natural sweetener, these delightful snacks are perfect for satisfying your cravings without any refined sugars. Whip up a batch and enjoy a blissful, healthy nibble anytime!
The Story
Bounty bars themselves are a 1951 Mars Company fusion—British confectioners nicking Caribbean coconut traditions and dunking them in Belgian-style dark chocolate to flog to homesick colonials craving the tropics, but swap in Icelandic skyr instead of corn syrup and glucose, and suddenly you've got Reykjavik meeting Trinidad in a cupcake mould, which is frankly more culturally ambitious than most European Union summits.
Regional Twist
In the Philippines' Bicol region, cooks swap plain shredded coconut for young buko coconut meat and stir a splash of coconut milk into the skyr mixture, adding tropical creaminess that turns these bites into something resembling a proper Filipino bukayo before the chocolate even goes on.
📝 Ingredients
Serves 8🫙Pantry Staples(4)
- 60g de noix de coco râpée (2.12 oz)
- 20g de farine de coco (0.16 cup)
- 80 g de chocolat noir (2.82 oz)
- stevia (selon ton goût)optional
📦Other(1)
- 80g de skyr nature (2.82 oz)
👨🍳 Instructions
- 1
Mix the coconut flour, shredded coconut, skyr, and stevia.
- 2
If the mixture is too dry, add a little water until you achieve a texture that holds well (not too dry or too wet).
- 3
Melt the dark chocolate.
- 4
In cupcake molds, place a thin layer of chocolate at the bottom.
- 5
Put in the fridge or freezer for a few minutes to let the chocolate set.
- 6
Add the coconut mixture on top, pressing down slightly.
- 7
Cover with another layer of chocolate.
- 8
Return to the fridge or freezer until the cups are well set.
💡 Pro Tips
- ✓Toast the shredded coconut in a dry pan over medium heat for 3-4 minutes before mixing, stirring constantly, because the Maillard reaction develops nutty, deeper flavor compounds that raw coconut lacks.ingredient3-4 minutes at medium heat
- ✓Melt dark chocolate using a double boiler with water at 130-140°F rather than direct heat, since chocolate scorches above 115°F and seizes if any moisture contacts it, ruining the smooth tempering needed for clean layers.technique130-140°F
- ✓Add water to the coconut-skyr mixture in 1 teaspoon increments because coconut flour absorbs up to 4x its weight in liquid, so small overpours quickly turn the filling from moldable to soupy.ingredient1 teaspoon increments
- ✓Chill the bottom chocolate layer for a full 10 minutes at 40°F before adding filling, as an insufficiently set base will crack or blend into the coconut layer when pressed, losing the distinct bite structure.timing10 minutes at 40°F
- ✓Use silicone cupcake molds instead of paper liners since the flexible material allows the fully set chocolate shell to release cleanly without cracking, whereas paper liners can tear off thin chocolate layers.equipment