Luke Hines’ five-ingredient Bounty-licious chocolate bars recipe

Satisfy your sweet tooth with this recipe for easy-to-make, five-ingredient Bounty-licious bites. Perfect as an afternoon snack or a summery dessert, the gluten-free chocolate and coconut bars are a healthier twist on a classic  favourite.


3 cups fine desiccated coconut

1⁄2 cup melted coconut oil

1⁄2 cup maple syrup

1 tsp vanilla bean paste

150 g dark chocolate (85% cacao)


Step 1.

For your bountylicious filling, place the coconut, coconut oil, maple syrup and vanilla in a food processor and pulse until the mixture holds together and is a sticky workable texture. Shape into 14 individual bars, then transfer to a tray lined with baking paper. Place in the freezer for 1 hour, or until set firm.

Step 2.

Break your chocolate into chucks and place in a heat-proof bowl set over a saucepan of barely simmering water. Using a silicone spatula, stir until the chocolate is just melted. Remove the bowl from the heat and set aside to cool a little.

Step 3.

Once your bars have set and the chocolate is cool enough to work with, dunk each bar completely in the chocolate, return to the tray and place in the fridge for 15 minutes, or until the chocolate is set.

If you’ve got any leftover chocolate, you can do a second dunk, or drizzle some on top to make cool patterns.

Store the bars in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.


These can be transformed into cherry ripe bars by simply thawing and adding 1 cup frozen pitted cherries to the filling mixture in the food processor. Makes 14.

Five in Five Extract from Five in Five by Luke Hines. Available now. Published by Pan Macmillan Australia. Go to Booktopia. RRP $45.