Amazing Keto Bounty Bars #keto #dessert
You’ll Need:
- 3 cups shredded unsweetened coconut (225 g/ 8 oz)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
- 1/2 tsp vanilla powder or 1 tbsp unsweetened vanilla extract
- 1 cup coconut cream (240 g/ 8.5 oz) - you can make your own
- 1/4 cup extra virgin coconut oil (55 g/ 1.9 oz)
Chocolate coating:
- 5 oz 85-90% dark chocolate (140 g)
- 1 1/2 oz cocoa butter or coconut oil (42 g)
- I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.
Instructions:
- Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.
- If you don't have powdered Erythritol, place some granulated Erythritol in a food processor or a coffee grinder and pulse for a few seconds.
- Toast the coconut in the oven at 175 °C/ 350 °F for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.
- Mix the toasted coconut, Erythritol, vanilla, coconut cream and coconut oil. If the mixture is too sticky, place it in the fridge for 10-15 minutes before forming the bars.
- Using your hands, create 12 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes.
- Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating.
- Use a wooden stick to hold the coconut bars so you can coat in dark chocolate mixture from all sides. Place on a tray lined with baking mat or parchment paper. Drizzle any remaining chocolate on top.
- Place in the fridge for 30-60 minutes before serving. Keep refrigerated for up to a week, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature).
- For longer storage, freeze for up to 6 months. Enjoy!
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