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Bounty Bar Chia Seed Pudding (Vegan, GF, Low-Carb)

Disclosure: This post may contain affiliate links

I’m sure we’ve all heard the phrase “you’ll understand when you’re older”. In most cases, even though I’m older, I still have no idea what’s going on. The exception to this, is Bounty Bars. As a kid, the idea of choosing one of these over, like, literally any other candy was preposterous. But now, I can’t get enough of that rich coconut filling and snappy chocolate coating. I want to eat them for breakfast, lunch, and dinner. And now I can with these Bounty Bar Chia Seed Pudding.

Inspired by this controversial candy bar, these jars hide a creamy, coconut chia pudding underneath a layer of homemade chocolate shell. Not going to lie, smashing into that thing in the morning is the best part of my day. You get to control your anger issues and have a tasty treat. Win-win!

Bounty Bar Chia Seed Pudding
Bounty Bar Chia Seed Pudding

With some chia seeds, coconut (in a few different forms), and a couple minutes of hands on time, you;ll have breakfast prepped for the week. Store them in the fridge and pull one out whenever you feel your bounty bar cravings hit. Smash through the chocolate shell, scoop out a bite of luscious coconut pudding, and feel your inner child scream bloody murder. Ahh pure bliss.

Bounty Bar Chia Seed Pudding
Bounty Bar Chia Seed Pudding

If you’re a bounty bar hater turned lover like me, or you were one of those FREAKS who actually liked these candies when you were nine, you’ll love this recipe.

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes 3 Servings


60 g - Chia Seeds

30 g - Shredded Coconut

150 ml - Full Fat Coconut Milk

150 ml - Water - Sub more coconut milk if you want it to be creamier

20 g - Maple Syrup

340 g - Coconut Yogurt

¼ tsp - Kosher Salt

1 tsp - Vanilla Extract

Chocolate Shell Topping:

15 g - Cacao Powder - Sub Cocoa Powder

21 g - Coconut Oil

20 g - Maple Syrup


In a bowl, stir together all the base ingredients until well combined. Store in the fridge and allow to thicken for at least 2 hours.

Add coconut oil to a microwave safe dish. Melt in the microwave for 10-20 seconds.

Stir in cacao powder and maple syrup to the coconut oil.

Remove chia pudding from the fridge. Portion into individual serving jars. Pour chocolate over the top. Use the back of a spoon to smooth the chocolate out to the edges of the container.

Place chia puddings back in the fridge to harden for at least 30 minutes.

When ready to enjoy, break through the chocolate shell with a spoon and face plant.

Store in the fridge for up to 4 days.

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