Keto Bounty Bars

Ingredients

200 g desiccated coconut unsweetened

80 g coconut oil melted

1 tin full fat coconut milk refrigerated

2-3 tbsp powdered erythritol to taste

100 g 85% dark chocolate

Instructions

In a large bowl mix the coconut with the sweetener

Scoop out the top hardened layer of the coconut milk and add to the bowl with the coconut oil, mix well.

You can use some of the milk if you think the mixture is too dry (it will need to be sticky to stay together once in the freezer)

Using a silicone mould, ice cube tray or chocolate mould (you will need to freeze the mixture so it will be easier to us a silicone mould) spoon the mixture in to the mould and really cram it in there, pressing down firmly

Freeze the mixture for at least 2-3 hours (I left mine for a week)

Now to melt the chocolate, you can do this in a bowl that is set in a pan of boiling water (my preferred method) or you can melt in the microwave, in short 20 second blasts so as not to heat too much

Remove the coconut mixture from the freezer and using 2 forks lower each piece into the melted chocolate

Place on a wire rack and once the chocolate has cooled enough you can use a spoon to drizzle any remaining chocolate over your bars for decoration 

Once the chocolate has cooled completely remove from the wire rack, using your fingers to push the bars up from underneath or you will lose the bottom of your chocolate bars 

You can keep these in the fridge for a couple of weeks or so (if they last that long) 

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