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 (Advanced Nutrition), dipNT, mBANT, rCNHC), author and educator in the area of integrative cancer support. Following her cancer diagnosis in 2008, she started studying nutrition science and left her corporate career. She is completing her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London in 2021. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. Patricia is also one of the founding and advisory board members of the Association for Ketogenic Metabolic Therapies based in Germany.

Over the past 10 years, Patricia has worked with hundreds of clients worldwide that are affected by cancer and that are looking to improve their quality of life with nutrition and lifestyle changes. In 2016, she co-wrote the book “The Ketogenic Kitchen” with Domini Kemp. It quickly became a bestseller in Ireland and subsequently also on Amazon US. Patricia is a guest lecturer and regularly receives invitations to speak at international medical conferences.

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