Bounty bar bites


25 mins

These polyphenol-rich bites take bounty bars to a whole new level! With the addition of beetroot they are a great source of brain-nourishing anthocyanins, fibre and many other plant chemicals.

Photo of bitesize bounty bars that also include blueberries and beetroot, on a kitchen counter top

4 .50 Plant Points


Bounty bar bites

  • 250g fresh or frozen blueberries
  • 250g desiccated coconut
  • 80g cooked beetroot
  • 80g Bio&Me Kefir Yoghurt or canned coconut cream
  • 1 tsp vanilla extract
  • 4 Medjool dates, chopped finely or blitzed
  • 2 tbsp extra virgin olive oil
  • 200g 70% dark chocolate


  1. Add your blueberries, beetroot, dates and a dash of water to a saucepan on low heat for 5-7 mins, stirring frequently. Cook until soft and a jam-like texture. Remove from the heat and set aside to cool.
  2. Next, make the coconut filling. Add all remaining ingredients (excl. chocolate) to a bowl and combine.
  3. Add the cooled blueberry mixture and roughly combine. You want to still have some white coconut left.
  4. Using clean hands take around 1.5 tbsp of the mixture and roll it into a log. Place on a lined tray. Repeat until all the mixture has been used up. Freeze for 2 hours minimum.
  5. After 2 hours, break the chocolate into pieces and place in a heat proof mixing bowl. Melt by either placing over a saucepan of simmering water or heating in the microwave in 30-second bursts, stirring regularly.
  6. Once the chocolate has melted, remove logs from the freezer and cover in the chocolate. Garnish with drips of the remaining chocolate.
  7. Store in an airtight container in the fridge (up to 5 days) or freezer (3 months).

Science fact:

The phytochemical betalain that is found in beetroot is what you have to thank for turning foods pink. Better still, betalain has been shown to be a powerful antioxidant with anti-cancer properties, at least in animal studies.

Other info:

Want to see this bounty bar bites recipe in action?

Fancy a savoury beetroot dish? Check out this Beetroot, lentil & goat’s cheese salad. This winning combo has layers of earthy flavours rounded off with creamy goat’s cheese and it’ll give you a whopping 14g of gut-loving fibre per portion.


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