These delicious little tarts are inspired by Bounty bars – a beloved chocolate covered coconut candy. It's clear why everyone loves them so much, the combination of chocolate and coconut is insanely scrumptious! With the added sweet nutty base, these tarts are like the average Bounty bars (minus the bad stuff, loaded with good stuff) and taken to a whole other level!

Coco-Choc Bounty Tarts [Vegan, Gluten-Free, No-Bake]



Cooking Time




  • 1 cup Medjool dates, pitted
  • 1 cup raw cashew nuts
  • 2 tablespoons raw cacao powder
  • 1/2 teaspoon Himalayan salt
  • 1 1/2 tablespoons cold pressed coconut oil, melted
Coconut Filling:
  • 2 1/2 cups shredded coconut (non-bleached, non-sweetened)
  • 1/2 cup cold pressed coconut oil, melted
  • 1/2 cup coconut cream (I used canned)
  • 1/4 cup agave nectar
Chocolate Drizzle:
  • 2 tablespoons raw cacao powder
  • 2 tablespoons cold pressed coconut oil, melted
  • 2 tablespoons agave nectar
  • A little extra coconut oil for greasing the muffin tray and sticking the two mixtures together


  1. Firstly, you'll want to grease your muffin tray with a little coconut oil. This will help the tarts to be removed easily.
  2. Next, you'll want to crack on with the base. In a food processor add the cashew nuts. Pulse for a few seconds. Add the pitted dates, raw cacao, salt and coconut oil. Process the mixture until all is combined and sticky. You may need to stop and scrape down the sides.
  3. Once you're happy with your base mixture, remove and divide evenly into the muffin tray. Spread a little coconut oil onto the back of a spoon, and use this to press the base down firmly until level. Gently poke a few holes into the top of each base with a fork, and place into the freezer to set while you make the coconut filling.
  4. For the coconut filling, place all ingredients into the food processor, and blend until everything is combined well, and a thick paste has formed.
  5. Remove the muffin tray with the bases from the freezer and using a teaspoon, quickly drop a few drops of melted coconut oil over the areas where you poked them with a fork. What you basically are doing is helping the two mixtures to stick together, by using a little melted coconut oil.
  6. Now, quickly, before the coconut oil solidifies, evenly pour out the coconut filling on top of each base. Pop back into the freezer to set.
  7. The chocolate drizzle is really simple. In bain marie style, bring to boil a little water in a pot on the stove, turn off once boiled. In a glass mixing bowl (or any bowl that's not plastic), add the coconut oil. Place the glass mixing bowl over the pot of boiling water and using a whisk, stir the coconut oil until it's melted. Gradually add the raw cacao powder and right at the end, add the agave.
  8. Remove from the heat and stir your smooth chocolate sauce. If your sauce is too runny, add a little more raw cacao powder, and coconut oil (or vice versa). The mixture shouldn't be too warm, so spoon it into one corner of a plastic zip lock/sandwich bag.
  9. Twist the end until your mixture is firm and you have a piping bag. Remove the muffin tray from the freezer, and gently drizzle your chocolate sauce over the Bounty tarts.
  10. You can go wild and decorate as you please. Have fun!