Bounty bars with organs & chocolate

We took your favourite chocolate bar and packed it with nose-to-tail nutrition.

These Bounty bars take the classic coconut-and-chocolate combination and elevate it with ancestral superfoods like beef organs and colostrum, delivering a rich source of bioavailable vitamins, minerals, and essential amino acids in every bite. 

But here’s the best part: you won’t taste the organs. 

Instead, all you’ll get is the creamy coconut filling, the natural sweetness of raw honey, and the smooth richness of dark chocolate, while your body soaks up the benefits. 

Unlike store-bought bars filled with emulsifiers, seed oils, and artificial flavours, these bars are made with whole, unprocessed ingredients that work with your body, not against it. The coconut provides healthy saturated fats for sustained energy, while the dark chocolate delivers polyphenols and antioxidants for cellular protection.

And the nutrient density of organs and colostrum goes without saying.

Makes 8-9 bars depending on size

Ingredients

• 150g Desiccated coconut
• 100g Full fat coconut milk - only the thick part which forms on top of a coconut milk tin 
• 4 Tbsp raw honey
• 2 heaped tablespoons (20g) of Organised
• 120g Dark chocolate - melted

Method

1. Add all the ingredients aside from the dark chocolate to a food processor and blitz until you have a fairly smooth consistency.
2. Shape into 10-12 bars using your hands then arrange them on a baking tray covered with some parchment paper.
3. Place in the freezer for 1 hour to set. In the meantime melt the chocolate.
4. Using a fork or a toothpick dip the coconut bars into the melted chocolate. And place them back on the baking paper. Drizzle with some extra chocolate if you have some left.
5. Transfer to the fridge to set for the final 30 minutes.
6. Enjoy straight away or store in the fridge for up 2 weeks or in the freezer for 6 months.