Keto Bounty Bars

• Canned Goods

  • 1 cup Coconut cream

• Baking & Spices

  • 5 oz 85-90% dark chocolate

• Oils & Vinegars

  • 1 1/2 oz Cocoa butter or coconut oil
  • 1/4 cup Coconut oil, Extra Virgin

• Nuts & Seeds

  • 3 cups Coconut, unsweetened

• Other

  • ¼ cup powdered Erythritol or Swerve (40 g/ 1.4 oz
  • ½ tsp vanilla powder or 1 tbsp unsweetened vanilla extract

Found on ketodietapp.com

Description

Directions

• 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 350 F/ 175 C 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, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature). Enjoy!

Nutrition