Bacon and Cabbage Frittata paint

For Halloween let’s be a bit sneaky, because these gorgeous ‘bounty’ bars are made with such great ingredients. I didn’t use Pumpkin in the name in case it put off certain inquisitive wee folk. But with so much of it around at this time this is a great way to hide pumpkin in a treat they are sure to enjoy.

Makes approximately 24


  • 270 grams desiccated coconut
  • ¾ teaspoon turmeric powder
  • ½ level teaspoon Himalayan salt
  • 1 level teaspoon vanilla extract
  • 180 grams coconut oil
  • 100 grams roasted pumpkin flesh
  • 4 tablespoons maple syrup


  • 500 grams dark chocolate (70%), melted
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Paleo

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  1. Put desiccated coconut, turmeric powder and salt in a food processor and pulse for 30 seconds. Add the remaining ingredients and continue for 5 minutes until blended.  It should look something like sweet potato mash (as my 7-year old niece described it).
  2. Press the mixture firmly into a baking tray lined with parchment paper. Make sure the mixture is pressed really firmly into the tray, then smooth it off with a palate knife.
  3. Loosely cover with cling film and place in freezer for 45 min – 1 hour.
  4. Meanwhile, put the chocolate in a heatproof glass bowl set over a pot of boiling water, making sure the bowl doesn’t touch the water. Stir occasionally until it all melts.
  5. Remove the coconut mixture from the freezer and slice into rectangles, about 3cm x 5cm.
  6. Using a spoon/fork or palate knife, dip the little bars into the dark chocolate. Once all sides are coated, place them on a parchment lined tray. Place in fridge for 30 minutes to harden.
  7. Store in fridge up to 3 weeks.

Maggie's Tips

  • These bars freeze really well so handy as a quick treat.