Bespoke Kitchen's pineapple bounty bars

This sweet snack is so quick and easy to make, and it is packed full of nourishing wholefoods. Perfect to enjoy with a cup of coffee for a delicious and nutritious treat!

  • 15 mins preparation plus freezing time
  • Makes 12 bars
  • Print
Recipe kindly shared by the team behind Bespoke Kitchen, Queenstown.
Discover their story here.


  • 2 cups desiccated coconut
  • 1 cup coconut cream
  • 3 tbsp coconut oil (melted)
  • 4 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1 x 40g packet Fresh As freeze-dried pineapple chunks (see notes)
  • 1 x 250g block Whittaker's 72% dark chocolate


  • 1
    Line a 17x27 cm tin with baking paper. Crush pineapple chunks using a mortar and pestle until it becomes a fine powder.
  • 2
    In a large bowl add coconut, pineapple powder, coconut oil, coconut cream maple syrup and salt; fold together until combined and press into tin and wrap with glad wrap. Set in freezer for an hour until firm.
  • 3
    Remove coconut from the freezer, unwrap and cut into 12 bars of equal size. Return to freezer.
  • 4
    Melt chocolate over a double boiler, or carefully on low in the microwave. Line a tray with baking paper.
  • 5
    One by one, place a coconut bar into the chocolate and turn over to coat. Remove with a fork, allowing any excess chocolate to drip back into the bowl, then place on the tray.
  • 6
    Decorate with desiccated coconut while still wet before returning to the freezer.


Fresh As freeze-dried pineapple chunks can be found at selected supermarkets and health food stores, or ordered online.