Halloween-themed chocolate bounty pops

Needless to say, you can make these delicious treats all-year round!

Bounties are definitely one of my favourite chocolate bars! They bring back a lot of childhood memories as they were my go-to treat whenever I had the chance!

For Halloween, I wanted to make a quick, easy and delicious treat and remembered I had shredded coconut sitting in my kitchen cupboard. Cue the idea for these fun bounty pops! To make it even more fun, I cut off some twigs from one of the trees in my garden, which i definitely feel adds to the spooky look, don’t you think?! Of course, if you’re not able to get your hands on some twigs, regular pop sticks will work just fine too!

What’s great about this recipe, is that it uses few ingredients – only five (in fact, four if you leave out the red food colouring). It’s also quite a healthy treat: there is no refined sugar, only using good quality dark chocolate, coconut oil and two tablespoons of maple syrup!

Added bonus, they are very quick and easy to make, but taste so so delicious!! Needless to say, you can make these delicious treats all-year round – the red colouring is a Halloween addition! But why not try pink for Valentine’s for example?! Just an idea…. ūüėČ

I hope you enjoy!

RECIPE (makes around 11 bounty pops):


120g shredded coconut
2 tbsp maple syrup
3 tbsp coconut oil
1tsp red food colouring (optional)
200g dark chocolate (I used 55% but you can go up to 70%)

1.  Melt the coconut oil in the microwave for about 30 seconds. It should get to that point where it JUST hits liquid form, and looks like a runny paste (it should not be melted to a clear liquid).

2.  In a large bowl, combine the shredded coconut, maple syrup and melted coconut oil. Use your hands to rub all the ingredients together, to ensure that the coconut is well covered.

3.  At this point, you may stir in the red food coloring with a spatula, if you wish.

4.  Line a baking tray with baking paper. Use your hands to gather small amounts of the bounty mixture (ping-pong size), roll and squeeze hard to form around 11 coconut balls (you may end up with more or less).

5.  Once the balls are formed, carefully place the popsicle sticks in the center of each, pressing all the way down. Leave to harden in the fridge for about an hour.

6.  Melt the chocolate in a deep bowl using the bain-marie method. Remove the hardened coconut pops from the fridge, and carefully dip each one in the chocolate, using a spoon if necessary to cover the tops. Place each pop back on the baking tray once covered with chocolate.

7.  Place the baking tray with the bounty pops in the fridge for around 30 minutes, so that the chocolate sets.

8.  Once all set, enjoy!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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