Coconut & Maca "Bliss Bars"

Coconut & Maca "Bliss Bars"

I have had a MAD hankering for a Bounty bar. I used to love those coconut filled chocolate pillows. But now that I am a healthy grown up (debatable) my sensible brain knows that despite their manufactured tasty-ness, they are just not that great for you. Shocking right? (insert eye roll emoji here) 

So I decided to make my own cleaned up version with the addition of maca powder (one of my favourite adaptogenic superfoods) and the results were delicious...I dare say they taste better than their inspiration. I always feel so good when I not only satisfy a craving, but know that my treat is also (relatively) good for me. Coconut is full of good fats, fibre and magnesium, same with raw cacao. With a slightly sweet and definitely rich taste, these guys have become my go to sweet snack.

If you're not a fan of chocolate, these bars also tasted great without the raw cacao glaze. Very much like a coconut macaroon. That's the beauty of trying new recipes, you have the freedom to experiment! Enjoy, xo


Coconut Maca Bliss Bars

Prep Time: 10 minutes      Cook Time: 10 minutes


  • 2 cups unsweetened shredded coconut

  • 1 cup coconut butter

  • 1/4 tsp pink salt

  • 1 tbsp raw maca powder

  • 1/2 cup maple syrup (you can add more or less to adjust to your desired sweetness)

  • 1 tsp vanilla extract

  • 1 cup cacao powder

  • 1/2 cup coconut oil

  • sprinkle of bee pollen for garnish (omit if vegan)



  1. Mix the coconut flakes, salt and maca powder together in a medium size mixing bowl

  2. Cream the coconut butter, maple syrup and vanilla extract together in a small mixing bowl

  3. Add the wet coconut butter mixture to the dry ingredients

  4. Mix together with hands until the mixture sticks together and is easily molded into balls

  5. Take a small handful of the mixture and form into any shape you desire, I was going for a mini chocolate bar shape

  6. Place your shapes on a parchment paper lined plate or dish and place in the freezer to set

  7. While bars are setting, prepare the cacao topping

  8. In a double boiler (or using a pot of boiling water with a glass bowl resting on top) melt the cacao powder and coconut oil together until it resembles melted chocolate. Add in a pinch of sea salt and maple syrup if you want it sweet

  9. Once melted, take the bars out of the freezer, drizzle with the cacao topping, coconut shreds and bee pollen. Return to freezer to set (about 10 minutes)

  10. Let thaw slightly before eating


These bars can be stored in the fridge in a sealed container for several days and in the freezer much longer. 





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