While Version 1 (Fit Style) offers a light, low-calorie treat using strained yogurt, Version 2 (Original Style) replaces the yogurt completely with rich coconut cream for that signature rich, melt-in-your-mouth texture of the classic candy bar.

1. Strain the yogurt (for version 1 only)
Line a sieve with a clean cloth or coffee filter, add the plant-based yogurt, and let it drain for 1–2 hours. Straining removes excess whey and water, reducing acidity and preventing the filling from getting icy in the freezer. If you are short on time, you can skip this step and use the yogurt as is – the bars will just be slightly icier and more refreshing.

2. Combine ingredients
Mix the base with desiccated coconut, powdered sugar, and a small pinch of salt. I deliberately use powdered sugar instead of liquid syrup because it absorbs excess moisture for a chewier, stickier texture. A pinch of salt enhances the natural coconut flavor. For version 1 (Fit Style), use the strained yogurt for a low-calorie treat. For version 2 (Original Bounty Style), drop the yogurt entirely and use the thick, firm coconut cream scooped from the top of a chilled can of full-fat coconut milk instead. This eliminates all acidity for that authentic melt-in-your-mouth feel.

3. Freeze the base
Press the coconut mixture firmly into a parchment-lined container and freeze for at least 2 hours (overnight works best).

4. Slice and coat
Once set, cut the slab into 12 bars using a sharp knife. Dip each bar into the melted dark chocolate until completely coated.

5. Set and serve
Place the coated bars onto a lined tray and chill in the fridge or freezer for 10 minutes until the chocolate shell sets completely.

Nutritional information: (approx. per serving)

Version 1 (Fit Style with Yogurt):

• Calories: 165 kcal
• Protein: 3.5 g
• Carbohydrates: 11 g
• Fat: 11.5 g

Version 2 (Original Style with Coconut Cream):

• Calories: 245 kcal
• Protein: 2.2 g
• Carbohydrates: 13 g
• Fat: 20.5 g