Ditch Your Ultra-Processed Store-Bought Bounty for This Gut-Friendly and Wholesome Version. Say goodbye to ultra-processed store-bought Bounty bars and hello to this simple, gut-friendly, and wholesome treat made with just 4 ingredients. These Healthy Bounty Dates are naturally sweet, creamy, and coated in rich dark chocolate — everything you love, without the nasties. Packed with nourishing ingredients like Medjool dates, shredded coconut, and creamy coconut yoghurt, this recipe is a quick, easy, and delicious way to satisfy your sweet tooth while supporting your gut health.
Keep them in the fridge for a tasty snack all week or freeze for longer storage. Trust me, once you try these, you won’t look back.
Tips
- Use soft medjool dates – they’re easier to fill and taste better
- Don’t overfill the dates or they might fall apart when dipping
- Freeze before coating – this is optional but it helps the chocolate set quickly and evenly
- Use a fork or toothpick to dip the dates into the chocolate easily
- Store in the fridge for a soft bite, or in the freezer if you like them firmer
- Sprinkle a little sea salt on top after coating for that extra buonissimo touch
Swaps
Soft Medjool dates: these are the best type of dates for this recipe: larger, super soft and jammy. If you are using regular dates they will be much tougher to bite.
Unsweetened Shredded coconut: Swap for finely chopped nuts for a different texture
Coconut yoghurt: I used a very thick coconut yoghurt but you could try coconut cream or cashew cream.
Dark chocolate: I used 70% dark chocolate but you could swap for a less darker option, 50-60%.
Storage
Fridge: Store in an airtight container for up to 1 week
Freezer: Keep in an airtight container for up to 1 month, thaw for 10 minutes before eating
More Recipes With Dates
- Savoury Stuffed Dates
- 2-Ingredient Healthy Coconut Cookies
- 2-Ingredient Gut-Friendly Fudge
- 3-Ingredient Salted Caramel Cottage Cheese Ice Cream
- 3 Ingredients Date Bark
4-Ingredient Bounty Dates
Ingredients
- 10 medjool dates
- 40 g unsweetened shredded coconut
- 60 g coconut yoghurt I use @deliciously Ella
- 60 g dark chocolate melted (I used 70%)
Instructions
- Remove the stone from the dates.
- In a small bowl add the shredded coconut and yoghurt. Mix until it is all well incorporated.
- Fill the dates.
- Put in the freezer for 1 hours.
- Melt the chocolate and roll the dates in it.
- Put the dates on a plate with baking paper so they don stick.
- Put back in the freezer for 10 minutes.