Raspberry Chia Bounty Bars

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!

Prep Time 20 mins

Rest Time 150 mins

Total Time 2 hrs 50 mins

Courses: Dessert, Sweets

Difficulty: Intermediate

Servings: 20

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

1.5 cup desiccated unsweetened coconut (can also use small shredded unsweetened coconut)
1.5 cup small shredded unsweetened coconut (can also use desiccated coconut)
1 cup coconut condensed milk
2 tbsp melted coconut oil
1 tsp pure vanilla extract
Pinch of salt
Optional- Top with freeze dried raspberries
2 cup high quality vegan dark chocolate chips

Raspberry Chia Jam layer

2 cups fresh or frozen raspberries
3 tbsp chia seeds
1 tsp lemon juice
2 tbsp maple syrup

Instructions

1
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.
2
In a 9 x 9 inch square pan press the paste down very firmly and evenly. Freeze for 20 mins.
3
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.
4
Once jam is cooled, pour over frozen coconut layer and spread evenly. Place back in the freezer and allow to harden, ~ 1-2 hours.
5
Either temper chocolate or use melted chocolate using a double boiler or slowly melting in the microwave.
6
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.
7
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

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.