Bounty Dates

4.75 from 4 votes

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These Healthy Bounty Dates are going to be your new snack obsession. Come mid-afternoon, I’m usually craving a little sweet treat.

These are perfect one-to-two bite desserts that fulfill my sweet tooth and are made from nourishing ingredients, like fibrous dates, healthy fat-rich coconut 🥥, and antioxidant-loaded dark chocolate 🍫.

Borrowing the flavors of the classic Bounty Bar (remember those chocolate-covered, coconut-stuffed candy bars of our youth), I created a healthy and satisfying everyday snack.

Why You’ll Love These Bounty Dates

The center of these treats features luscious coconut cream 🤤. Coconut cream can often be found in the canned aisle of grocery stores, but here’s my hack: place a can of full-fat coconut milk in the fridge overnight. The cream solids and milk will separate when chilled, and you can easily scoop out the rich cream with a spoon 🥄. Save the remaining milk for smoothies, marinades, and more.

How to Prepare The Dates

🥥 Combine the coconut cream with unsweetened coconut flakes to create a texture similar to the original Bounty Bar. This mixture serves as the center for our recipe. Cut a slit across the top of a fresh date, remove the pit, and fill with the coconut mixture.

🍫 To complete this masterpiece, dip each date in melted chocolate and freeze for 5 to 10 minutes or just long enough for the chocolate to harden. Store in the fridge or freezer, and enjoy whenever the craving strikes!

🍬 Bounty Bars were my favorite candy growing up, and while I still enjoy them from time to time, my modified Bounty Dates are a wonderful way to enjoy similar flavors with less processed sugar.

Nonna’s Tip

Coconut cream can be purchased in cans at most grocery stores. If you can’t find coconut cream, you can purchase full-fat coconut milk in a can. Store the coconut milk can in the fridge for at least 12 hours; this will help the cream and liquid separate. Open the can and scoop out the hardened cream. Reserve the milk for another use, such as marinades or smoothies. 

Variations and Substitutions

There are so many delicious fillings that work beautifully in these stuffed dates. Instead of coconut cream, you can also try:

Best served with

  • These make an incredible afternoon pick-me-up, which I like to enjoy with my favorite caffeine-free substitute: Dandy Blend (Amazon Canada linked here, and Amazon US linked here).
  • Bounty Bars make for a perfect hostess gift, a great part of a holiday cookie swap, or just a delicious snack for any day.

Common Questions

How long do they last?

This treat will last in the fridge for a minimum of two weeks.

How do I store them?

You can store them in the fridge in a glass container with a lid.

Can I melt the chocolate in the microwave?

The chocolate can also be melted in a microwave. Place the chocolate in a microwave-safe bowl and heat, opening the microwave and stirring the chocolate every 30 seconds, until fully melted. 

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Hot Item

Baking sheets are essential in the kitchen. These are great!

4.9
$33.99$29.99 ($10.00 / Count)
My Favorite Parchment Paper

This is the parchment paper that I use for all my recipes!

4.9
$10.23$5.49
Top Kitchen Item

I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!

5.0
$27.21
Must Have

This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

4.8
$179.95
Nonna's Top Pick!

This is the perfect medium sauté pot!

4.9
$54.50
02/20/2024 10:55 am GMT
Dates in a bowl stuffed with coconut and dipped in melted chocolate

Bounty Dates

These Healthy Bounty Dates are going to be your new snack obsession. Come mid-afternoon, I’m usually craving a little sweet treat. These are perfect one-to-two bite desserts that fulfill my sweet tooth and are made from nourishing ingredients, like fibrous dates, healthy fat-rich coconut, and antioxidant-loaded dark chocolate.
4.75 from 4 votes
Course: Dessert
Cuisine: American
Servings: 12 dates
Author: The Modern Nonna
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

  • cup coconut cream, see notes below
  • cup unsweetened coconut flakes , shredded
  • 12 dates Medjool dates , pitted
  • 1 cup dark chocolate chips, or any variety of chocolate chips

Instructions 

  • Note: I kept the can of coconut milk in the fridge so that the cream solidifies which makes this process easier. (See notes below for more details).
  • In a bowl, combine the coconut cream and coconut flakes.
  • Cut each date length wise down the middle. Using clean hands, gently open up each date and remove the pit. Fill each date with some of the coconut cream mixture and gently press.
  • Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.) Add the chocolate chips to the bowl. Stir constantly until the chocolate is completely melted. Turn off the heat.
  • Dip the dates in the melted chocolate, coating them fully. Place the chocolate-covered dates onto a baking sheet lined with parchment paper and freeze for 5 to 10 minutes.
  • Take them out of the freezer and enjoy!
  • I like to store them in a Tupperware in the fridge as they will last you for weeks.

Video

Nutrition

Calories: 121kcal, Carbohydrates: 10g, Protein: 2g, Fat: 9g, Saturated Fat: 8g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Cholesterol: 0.1mg, Sodium: 17mg, Potassium: 136mg, Fiber: 1g, Sugar: 6g, Vitamin A: 3IU, Vitamin C: 0.3mg, Calcium: 47mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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