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Spelt Coconut Cookie Pie (with Bounty)

Prep Time10 mins
Servings: 8 slices



  • 125g butter (melted)
  • 140g spelt flour (see notes 1)
  • 70g sugar
  • 50g desiccated coconut
  • 114g Bounty bars (2 double bars) chopped

Chocolate Topping

  • 100g dark chocolate (see note 2)
  • 1-2 tablespoons honey
  • 15g butter
  • coconut (for sprinkling)
  • 114g Bounty bars (2 double bars) chopped


  • Pre-heat the oven to 180°C. Grease a small springform tin - mine is 6" (18cm).
  • Melt the butterand then allow to cool for a while.
  • Combine the flour, sugar and coconut and then stir in the butter until everything comes together. Chop up the Bounty bars and gently stir in.
  • Push the dough down into the cake pan, until it is evenly distributed. Bake for 15-18 minutes, just until the edges are golden brown (the rest will still look quite pale). Remove from the oven and allow to cool.
  • For the topping, slowly melt the dark chocolate and honey together over a fairly low heat. When melted, beat in the butter until glossy and smooth. Pour over the cooled cookie base.
  • To finish off, top with chopped Bounty bars and sprinkle over some coconut. Allow the topping to set (either in the fridge or at room temperature), then cut into slices. Enjoy!


  1. Spelt flour can be substituted with regular flour.
  2. You can use milk chocolate if you prefer. In this case, just melt the chocolate and omit the honey and butter.
  3. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.