Peppermint CBD Bounty Bars | CBD Recipes

These Peppermint CBD Bounty Bars are so yummy and super moist. I know people in the foodie scene shy away from the word moist (probably due to it’s more raunchy connotations) but personally, I think that’s the best word that could be used to describe these beautiful little bars… Well, that and succulent or juicy. The texture is so on point to the original sugar-laden version but the flavour is a little different due to the peppermint. The great thing about these is that they contain minimal ingredients and take virtually no time to make. Just stir everything together, leave to set, slice and dip in raw chocolate. You could also pour over the chocolate and create a little Bounty Slice instead.


For the bounty:

  • 115g desiccated coconut

  • ⅓ cup coconut cream (see notes)

  • ¼ cup raw honey (melted gently in a double boiler)

  • 2 tbsp coconut oil (melted)

  • 10ml 500mg Herbal Hemp Peppermint CBD Oil

  • Pinch sea salt

For the raw chocolate:

  • 40g cacao paste (roughly chopped/grated)

  • 40g cacao butter (roughly chopped/grated)

  • 1 tbsp raw honey/maple syrup/agave

  • OR 100g good quality dark chocolate (85% cocoa solids or above)


  1. Grease and line a small brownie tin (I used an 8.5″ x 6.5″ tin) with greaseproof paper, be sure to leave enough excess so that you can lift the Bounty Bars out. Alternatively, use a loose-based tin or suitable silicone mould.

  2. In a large mixing bowl stir together all of the ingredients for the Bounty mixture. Spoon into the lined brownie tin and smooth out using the back of your spoon. You can also flatten the mixture with damp hands. Place into the refrigerator (or freezer) and leave to set. This could take 1-2 hours to firm up but is faster in the freezer.

  3. Once set, remove from the tin and slice into 8 equal-sized squares. Place back into the freezer whilst you melt your chocolate.

  4. Place your chocolate ingredients (or chocolate) over a double boiler and melt over a low heat, stirring frequently. Remove from the heat and set to one side until cool. It should be thick in viscosity and cool to the touch when dabbed on the skin below your lip. It's now time to dip.

  5. Dip your bars into the melted chocolate using a fork. Tap the fork onto the bowl to remove any excess chocolate and place onto a baking tray lined with either a silicone mat or greaseproof paper. Repeat the dipping process 2-3 times and then place the bars in the fridge/freezer until set.

  6. Store in an airtight container within the fridge and consume within 1 week. Alternatively, freeze and consume within 4-6 weeks.

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