Bounty Bars


Enjoy the taste of bounty bars without the guilt

Makes 6-8 bars


1 cup Coconut, desiccated (85g)
50g Chocolate, dark, Lindt, 90% Cocoa
3-4 tbsp Coconut milk, canned (45g)
1 scoop Sunwarrior Warrior Blend, natural (25g)


  1. Put the chocolate into a pan and gently melt on low heat.
  2. Mix protein powder and desiccated coconut in a bowl.
  3. Add coconut milk to bind it. The mass should feel sticky but not wet and should form a ball when formed. If it’s too dry, add more coconut milk and if it’s too wet, add some more desiccated coconut.
  4. Break the ball into 6 pieces and form into bars.
  5. Cover the bars with chocolate and put in the fridge or freezer to set.

Per Portion (34g)

176 Kcal
14g fat
1.9g Carbohydrates
3.5g Fibre
7.9g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

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