There’s something magical about the combination of coconut, chocolate, and berries, and these Raspberry Chia Mini Bounty Bars bring it all together in the best way! They have a rich, chewy coconut base, a tangy raspberry chia jam layer, and a smooth dark chocolate coating—like a grown-up, superfood version of a classic Bounty bar. Plus, they’re packed with fibre from chia seeds, and loaded with healthy fats from coconut, making them a deliciously satisfying treat.
Helpful Tips:
- Press firmly: When shaping the coconut layer, press it down tightly so it holds together when slicing.
- Jam consistency: The chia jam thickens as it cools, so don’t worry if it looks slightly runny at first.
- Easy chocolate coating: For a smooth finish, use a fork to dip the bars into melted chocolate, then tap off the excess before setting them on parchment paper.
Nutrition Highlights:
These bars are rich in fibre (thanks to chia seeds and raspberries), healthy fats (from coconut and dark chocolate), and antioxidants (from raspberries and cacao). They’re a great balance of indulgence and nourishment—perfect for a post-dinner treat or an afternoon pick-me-up. Keep them in the fridge for a chewy texture or in the freezer for a firmer bite!
Raspberry Chia Bounty Bars
Description
A rich, chewy coconut base with a tangy raspberry chia jam layer, and a velvety dark chocolate coating— the perfect superfood version of a classic Bounty bar.
Ingredients
Raspberry Chia Jam layer
Instructions
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In a large bowl add desiccated coconut, shredded coconut, condensed milk, melted coconut oil, pure vanilla extract and a pinch of salt. Mix well until it forms a thick paste.
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In a 9 x 9 inch square pan press the paste down very firmly and evenly. Freeze for 20 mins.
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During this time, make the raspberry chia jam layer: In a small pot on medium heat add raspberries, maple syrup, lemon juice and chia seeds. Mix until starts to boil and thicken, around 5 minutes. Pour mixture in a bowl and allow to cool, it will continue to thicken.
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Once jam is cooled, pour over frozen coconut layer and spread evenly. Place back in the freezer and allow to harden, ~ 1-2 hours.
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Either temper chocolate or use melted chocolate using a double boiler or slowly melting in the microwave.
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Cut the frozen raspberry coconut centre into even pieces of desired size and dip evenly into melted chocolate. I use a fork to dip each chocolate in the bowl of melted chocolate then place it on a parchment paper using a toothpick to remove it from the fork. You can also use a brush to brush the chocolate on all sides to create a thin even coat.
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Let the chocolate settle and firm up then enjoy. Keep refrigerated for up to 2 weeks. Can also be frozen for up to 3 months.
Nutrition Facts
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 266.16kcal
- % Daily Value *
- Total Fat 18.29g29%
- Saturated Fat 12.87g65%
- Sodium 35.68mg2%
- Total Carbohydrate 23.21g8%
- Dietary Fiber 5.02g21%
- Sugars 15.66g
- Protein 3.85g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.