Blue Bounty - Chef Cynthia Louise
Close this search box.

Easy To Make Coconut And Chocolate Dessert At Home

A bounty bar is a chocolate bar that contains a soft, sweet coconut filling, covered in chocolate. And they are absolutely yummy! Mounds bar is another name for this coconut chocolate bar.

When I think of a bounty bar, I think of the supermarkets in Australia where they sold these “toxic” (they are for me!) bounty bars full of numbers. For this recipe, I used only real ingredients, as close to nature intended it to be with low human interference where our bodies know exactly what to do with these ingredients –  almond flour, coconut, coconut oil, coconut cream, maple syrup, and vanilla. Plant-based, refined sugar-free, dairy-free, gluten-free, and they are incredible!


A Blue Bounty? Why not!

My friend Kittea introduced me to butterfly pea flower powder. She’s an alchemist, libationist, purveyor of fine cocktails, and the creatrix of exceptional elixirs. Simply put, she’s an epicurean genius, and I’m so glad she’s in my life.

The butterfly pea flower is well-known for its brilliant blue hue, hence, it’s used as a natural dye and it is native to Asia. This was my first exploration into the majesty of natural blue colouring and as a result, these Blue Bounties stand out on any plate or dish. Oh, and they taste magnificent.

Blue Bounty

Blue Bounty Recipe!



  • 170g desiccated coconut
  • 55g almond flour
  • 60ml maple syrup
  • 60ml coconut oil
  • 60ml coconut cream
  • 15ml vanilla extract
  • A pinch of salt

  • 5-10g butterfly pea flower powder (the colour will depend on the amount of powder you use)
  • 200g 80% dark chocolate, for coating
  • 30ml #TRUST


Line a square 27.5cm x 18cm x 3cm rectangle tray with baking paper.

Add all the bounty ingredients to your food processor and blend until well combined.

Transfer to the prepared tray and press to spread evenly and shape the mixture into a solid layer.

Cut the bounty layer into bars or squares and freeze.

Remove from the freezer and melt the chocolate and coat each bounty piece.

Arrange your bounty bars onto the tray and return them to the freezer for 15 more minutes.


Makes: 8-12

Prep time: 5 mins

Freezer-friendly: Yes


I hope you get to try this delicious treat. Let me know your thoughts in the comment box of my YouTube channel, and you can check out more recipes on my blog!

With love from my kitchen to yours,

Chef Cynthia Louise xx

Get a free copy of my Let's Eat Plant-Based Ebook.

I have included some of my favourite plant-based and much loved recipes.

>> Grab It Now <<

About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.