Paradise Bars

Paradise Bars by Hemsley & Hemsley are the best invention ever- healthy Bounty bars made with deliciously wholesome ingredients. My best friend made them a while ago and I’ve been desperate to make them ever since. Anyone who is an avid coconut lover, like myself, will adore these guilt-free treats! And as for all you Bounty haters (I know there are many of you out there)- look away now!

I’ve really struggled to eat healthily recently, probably because I have such a sweet-tooth and could snack on chocolate till the cows came home. So, I’m hoping that by creating ‘healthy’ sweet treats it will curb my 4pm sugar cravings at work!

They are extremely rich, luxurious and moreish, so a small bite-size piece is definitely enough. (I’m going to have to dramatically reduce mine in size, as they are currently huge).

(On a side note, how pretty is this slab of Divine dark chocolate?)
Hemsley & Hemsley’s recipe:


200 g bar of creamed coconut

6 tbsp. coconut oil

3 tbsp. raw honey

1½ tsp vanilla extract

A pinch of sea salt

150 g desiccated coconut

200 g (85% cocoa solids) dark chocolate (although 70% is fine too)


  1. Line an 8 inch square tin with baking parchment. In cold weather, place the unopened packet of creamed coconut in a bowl of warm water to melt it through (you can massage the packet to help it along). In warm weather, the creamed coconut will already be fluid enough.
  2. When it’s soft all the way through, pour into a bowl and mix in the coconut oil (it will melt if it’s hard), raw honey, vanilla, salt and 2–4 tablespoons water if you like a softer centre.
  3. Stir in the desiccated coconut evenly to create a doughy consistency.
  4. Pour the dough into the prepared tin. Press the mixture down with the back of a spoon to make it level and set in the fridge for 15 minutes until hard.
  5. Turn the tin of coconut mixture out onto a chopping board and slice into 6 horizontal slices by 4 vertical. (I cut them a lot smaller as they are very rich!) Place them onto a baking tray lined with baking parchment and keep in the freezer while you prep the chocolate.
  6. Melt the chocolate in a glass or metal bowl over a pan of warm water – make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer – you may have to keep removing from the heat. This should take about 30 minutes.
  7. When the chocolate has almost melted, take the bowl off the heat and place on a tea towel to avoid slipping. Leave it to cool as much as possible without it hardening to give a thicker coating to the paradise bars – stir occasionally.
  8. Dip the frozen coconut bars into the chocolate using two forks, letting the excess drop off, and carefully place back onto the cold baking tray, leaving space between each bar. If the chocolate mixture becomes too cold, you may need to put it back over the simmering water again.
  9. When you’ve finished dipping all the bars, place the tray back in the fridge until set. Once set, seal in a glass or ceramic container in the fridge or freezer until required. If they are kept sealed in the fridge, they will keep for a month – or longer in the freezer.

Would love to know if you guys give these a go! They really are heavenly. X


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