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Raw Bounty Squares

Raw Bounty Squares

These raw bounty squares are a delicious dessert loaded with nuts, coconut, and a final layer of chocolate, just like the Bounty Bar.

Raw Bounty Squares

How yummy does these Raw Bounty Squares look? This is one epic tasting raw dessert! The coconut filling which is from my raw bounty bites recipe, was the basis for making this dessert. It is so tasty!

I decided to make this with a date-free base as I have had a few requests for less dates in my recipes. So you can use this base with some of my other raw slices, raw peppermint slice, raw chocolate raspberry slice and even my raw caramel slice bites (you may need to half the recipe though).

You need to make sure that you allow the slice to freeze for 3-4 hours before you slice it. You want to make sure the coconut layer is completely frozen, otherwise the chocolate layer may split when you slice it.

However, the slice can be hard to slice when it is completely frozen, so I suggest running the knife under hot water. That should help you to slice it.

My raw bounty slice is AMAZING and so worth the extra time to let it set!

See Also

Raw Bounty Squares

Click here for the bottom crust layer recipe.

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Raw Bounty Squares

  • Author: Vanessa Vickery
  • Yield: 24 squares 1x


These raw bounty squares are a delicious dessert loaded with nuts, coconut, and a final layer of chocolate, just like the Bounty Bar.




  • Click the link above for the recipe.

Coconut layer

  • 1/4 cup coconut oil (melted)
  • 1 cup coconut milk (canned variety)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 3 cups organic shredded coconut

Chocolate layer

  • 1/2 cup coconut oil
  • 2 tablespoons maple syrup
  • 1/2 cup raw cacao powder


  1. To make the base, process the cashews, almond meal, coconut oil, maple syrup in a blender or food processor until they resemble crumbs. Spoon mixture into a lined square baking tin (20x20cm) and smooth with the back of a spoon. Place in the freezer while you make the coconut layer.
  2. To make the coconut layer, add the melted coconut oil and coconut milk to a medium size bowl and whisk to combine well (you want to make sure that there is no separation between the oil and milk). Next, add the maple syrup, vanilla extract and sea salt and mix well. Then, add the shredded coconut and mix until well combined. Pour over the base, smooth with the back of a spoon and place back into the freezer while you make the chocolate layer.
  3. To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the coconut layer and make sure it is evenly spread. Place back into the freezer and let it set completely. You want to ensure that all layers are frozen, so it may take 3-4 hours.
  4. Remove from the tin, slice straight away and store in an airtight container in the freezer.
  5. Tip: You may need to run the knife under hot water to make it easier to slice.
  • Category: Dessert


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