Homemade sugar-free Bounty bars

I love Bounty chocolate bars. Their coconut flavor reminds me of a vacation in the tropics. The subtle bitterness of dark chocolate contrasts beautifully with the sweetness of coconut. Well, to be honest, there was a time when I used to love Bounty bars…

Indeed, the candida diet I followed last year (see bio) made my tastes in food change significantly. After totally eliminating sugar from my diet for nearly a year, my taste buds no longer bear sweet tasting food. Most desserts seem so sweet to me that I can not perceive their flavour, to the point of not feeling a huge difference between a brownie and lemon cake.

Thus, despite the fact that I do not watch my diet as strictly as on the candida diet, I still avoid sugar. Not any more for health reasons, but simply by taste. Great, you say! Who would not like having such an aversion to sugar that the vision of a window displaying chocolate fondants, cookies or caramels makes them pull a face? Yes, indeed, I do not need to be strong minded not to succumb to pastries and sweets. However, there are days when I want to treat myself and I can not find anything that suits me. Sometimes I buy a muffin or a candy bar, bite into it and gag because it is so sweet. Because I hate wasting food, it puts me in a difficult situation where I have to choose between:

  1. Finding someone to give my bitten muffin. Go and convince the person that your muffin is very good, but you do not want it because it is too sweet…
  2. Throwing away the muffin, and spending the rest of the day cursing myself, repeating that I knew for a fact that all this would happen, and I’d just spoil food and wasted money stupidly because I have bitten off more than I can chew.
  3. Forcing myself to eat the muffin, and spending the rest of the day cursing myself, thinking that I knew that I would end up nauseated and with this unpleasant sensation of sugar low after the insulin spike, and that I had wasted money stupidly because I have bitten off more than I can chew.

As I was tired of not finding sweets adapted to my new palate, I undertook to recreate at home treats that I used to like, but in a much, much less sweet version. Today’s recipe is thus an imitation of red Bounty bars, the dark chocolate ones 🙂

Good news for the candida dieters, this recipe contains no sugar! Provided, of course, that you use a sugar-free chocolate. Chocolate sweetened with stevia or xylitol can be found in organic shops or in large supermarkets. On the nutritional side, coconut is packed with iron, manganese, copper, phosphorus and selenium. Coconut also contains lauric acid, which is said to be excellent against pathogens such as bacteria, viruses or yeast, including Staphylococcus aureus and Candida albicans.

Yield ~ 20 bites

  • 250 ml coconut milk
  • 500 ml desiccated coconut
  • 1 tbsp coconut oil, melted
  • 2 tsp xylitol
  • 250 gr sugar-free dark chocolate


  1. Mix the coconut milk, melted coconut oil, desiccated coconut and xylitol
  2. Let stand about twenty minutes, to allow time for desiccated coconut to re-hydrate
  3. Using the tool of your choice, form coconut dough bites. I used a curved-shaped spoon.
  4. Place the coconut bites on a plate covered with parchment paper
  5. Allow to set during one hour in freezer
  6. Melt the chocolate in a double boiler over low heat
  7. Coat the coconut bites one by one, by dipping them quickly in the melted chocolate. Place on a plate covered with parchment paper.
  8. Refrigerate for an hour
  9. Store in the fridge in an airtight container.

Let me know if you would be interested in a reffined sugar-free snickers bar recipe  😉





3 Comments Add yours

  1. Joëlle says:

    Oh, I am so like you! I do not like oversweet desserts any longer. When someone offers (and I can’t say no out of politeness) something very sugary, I usually compensate by drinking lots of unsweetened tea / coffee to drown it! Yet, once upon a time, I was a French language assistant for a year in England and back then I ate a Bounty bar every weekday for lunch, since that was the only thing I could afford! Wouldn’t do that now, knowing that cancer cells feed on sugar! Thank you for the recipe. With your permission, I will reblog it on my English language site.
    By the way, I have my own version of Reese’s peanut butter cups, sweetened with a little honey, and for which I use the same freezing trick on the chocolate. 😉

    Liked by 1 person

    1. Eleonora says:

      Hello Joëlle! Off course you can reblog my recipe 🙂 Homemade Reese peanut butter cups… Sounds great!

      Liked by 1 person

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