Raw Matcha Coconut Bounty Bars Dipped in Raw Chocolate

Raw Matcha Coconut Bounty Bars Dipped in Raw Chocolate

A vibrant coconut-and-matcha center dipped in raw chocolate — a healthy reimagining of the classic candy bar with whole-food ingredients and ceremonial-grade matcha

Makes 12–16 bars · 20 min active · 2 hr total · year-round · midday or afternoon

Cuisine: Modern Raw / Living Foods

Ingredients

Matcha coconut bars

• 2 cups unsweetened shredded coconut

• ¼ cup coconut oil, melted

• ½ cup full-fat coconut milk (no guar gum)

• 2 tbsp pure maple syrup or raw honey

• 2 tbsp coconut butter, melted

• 1 tsp ceremonial-grade matcha powder

Raw chocolate coating

• ⅓ cup cacao butter, melted

• ¼ cup coconut oil, melted

• ⅓ cup raw cacao powder

• 2 tbsp pure maple syrup

• 1 tsp pure vanilla bean powder

• pinch sea salt

Method

1. Bars. In a bowl, combine all bar ingredients. The mixture should be moldable.

2. Press into a parchment-lined 8×8 baking dish (or smaller dish for taller bars). Freeze 1 hour.

3. Slice. Lift slab from pan. Slice into 12–16 small rectangles (typical Bounty bar size: 1 × 3 inches).

4. Chocolate coating. Whisk all coating ingredients together in a small saucepan over very low heat (under 110°F to preserve raw integrity), or in a double boiler, until smooth.

5. Dip. Dip each bar in chocolate using two forks. Place on a parchment-lined tray.

6. Freeze 30 minutes until chocolate hardens.

Take this irresistible

1. Add lemon zest to the bar mix. Zest of 1 lemon brightens the matcha-coconut combination — Japanese-Mediterranean cross-cultural flavor that's surprisingly sophisticated.

2. White chocolate drizzle on top. After chocolate coating sets, drizzle a quick white chocolate (cacao butter + coconut milk + maple syrup) in zigzag patterns. Visual + flavor elevation.

3. Toasted coconut topping. Sprinkle toasted coconut shreds on the dipped bars while chocolate is still wet. Texture variation + visual contrast.

4. Sea salt sprinkle. A pinch of flaky sea salt on each bar after chocolate coating sets. The structural sweet-salt contrast.

5. Hojicha variation. Use roasted green tea (hojicha) powder instead of matcha for a toastier, more autumnal version.

6. Layer in chopped pistachios for green color contrast and crunch.

7. Add 2 tbsp coconut sugar to the bar mix for a deeper caramel-coconut depth (instead of more honey).

8. Make smaller, denser bars. Use a smaller pan (6×6) for taller, denser bars closer to the original Bounty bar's structure — better chocolate-to-coconut ratio.

Sourcing: Unsweetened shredded coconut: Big Tree Farms or Bob's Red Mill organic. Coconut oil: Nutiva. Coconut butter: Nutiva or Artisana. Coconut milk: Native Forest Organic Simple. Skip monk fruit per enhancement note — use raw honey from local apiarist or pure maple syrup from local sugarbush, Crown Maple, or Runamok. Ceremonial-grade matcha: Ippodo, Kenkō Tea, or Mizuba Tea Co. Raw cacao butter and cacao powder: Sunfood, Navitas Organics, or Big Tree Farms. Vanilla bean powder: Singing Dog Vanilla.