Raw Chocolate Bounty Tarts

January 30, 2017

I love chocolate and coconut not to mention that bounty bars are my mums favourite. She has recently gone on a grain and sugar free diet. I thought I would


spoil her with these tasty little treats. They are fudgey, coconutty and moorish. A really delicious healthy alternative to the store bought variety.




1 1/2 cups almond flour

6 tablespoons dark cocoa powder 

3 tablespoons maple syrup

3 tablespoons coconut oil

1/2 teaspoon sea salt


Coconut Filling

1 cups  desiccated coconut
30ml coconut oil, melted
3 tbsp with honey or maple syrup (depending on how sweet you like it – you can also use coconut nectar)
a pinch of sea salt
2 teaspoons of vanilla extract
1 teaspoon of water


Raw Chocolate

1/3 cup / 90 ml melted coconut oil
3 tbsp / 45ml melted cacao butter or nuttlex
1/2 cup / 60g raw cacao powder
1/3 cup raw honey or maple syrup
a pinch of salt to taste


Directions Base:

  1. Pour all of the crust ingredients into the bowl of a food processor. Process until all ingredients until blended.

    Note: Your mixture should press together like a classic cheesecake crust. If then not add a teaspoon of melted coconut oil until you achieve the desired consistancy.


  2. Take a mini muffin tin and cut small strips of greaseproof paper to line your tin. They don't have to cover the whole space but a little strip will help you pull them out later.

  3. Spoon a tablespoon of the base mixture into a mini muffin cup and press crust in the bottom and up sides. Repeat with remaining mixture.

    Note: I had a little left over so pressed it into a loaf tin and made a slice version as well.


  4. Place all filling ingredients into a bowl and combine. Feel free to add more or less syrup to get the sweetness level you like.

  5. Divide filling among tarts allowing a little space for the chocolate topping.


  6. Place all filling ingredients into a bowl and combine well. Make sure you don't have any cocoa lumps. Feel free to add more or less syrup to get the sweetness level you like.

  7. Spoon a teaspoon full of the chocolate mixture into the tarts.

  8. Place the muffin pan in the refrigerator and chill for 2 hours before serving.

  9. Using the little greaseproof tabs pull your tarts out of the tin and serve cold. These can be kept in the fridge for about a week but in my home they didn't last that long!

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