Category, DifficultyBeginner

The ultimate coconut chocolate bar, one of the best low carb snacks you will try! If you are carb intolerant, pre-diabetic, overweight or always tired, these are the answer.

Yields1 Serving
Prep Time15 mins

Bars
 3 cups Shredded Coconut
 ¼ cup Sweetener
 1 tablespoon Vanilla Extract
 1 cup Coconut Cream
 ¼ cup Coconut Oil
Chocolate Coating:
 140 g 85-90% Dark Chocolate
 42 g Coconut Oil

1

Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.

2
3

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.

4
5

Toast the coconut in the oven at 175 C for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.

6
7

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. Keto Bounty Bars

8

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.

9
10

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.

11
12

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.

13
14

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).

Ingredients

Bars
 3 cups Shredded Coconut
 ¼ cup Sweetener
 1 tablespoon Vanilla Extract
 1 cup Coconut Cream
 ¼ cup Coconut Oil
Chocolate Coating:
 140 g 85-90% Dark Chocolate
 42 g Coconut Oil

Directions

1

Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.

2
3

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.

4
5

Toast the coconut in the oven at 175 C for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.

6
7

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. Keto Bounty Bars

8

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.

9
10

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.

11
12

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.

13
14

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).

Keto Bounty Bars