Ingredients:
For the Coconut Filling:
- 2 cups unsweetened shredded coconut
- 1/2 cup coconut cream or heavy cream
- 1/4 cup powdered erythritol or any keto-friendly sweetener
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 1 cup sugar-free dark chocolate chips or a keto-friendly chocolate bar, chopped
- 2 tablespoons coconut oil
Instructions:
- Prepare the Coconut Filling:
- In a mixing bowl, combine shredded coconut, coconut cream, powdered sweetener, melted coconut oil, and vanilla extract.
- Mix well until the ingredients are thoroughly combined and form a sticky mixture.
- Shape the Bars:
- Line a baking sheet or tray with parchment paper.
- Using your hands, shape the coconut mixture into small bars or rectangular shapes. Press firmly to ensure they hold together.
- Place the shaped bars onto the lined tray and refrigerate for 30 minutes to 1 hour, or until they are firm.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
- Coat the Bars:
- Remove the coconut bars from the refrigerator.
- Dip each bar into the melted chocolate, making sure it’s fully coated. You can use a fork to help with the dipping and letting excess chocolate drip off.
- Place the coated bars back on the parchment-lined tray.
- Set the Chocolate:
- Once all bars are coated, refrigerate them again for about 20 minutes, or until the chocolate has hardened.
- Enjoy:
- Your homemade keto Bounty bars are ready to eat! Store them in an airtight container in the refrigerator for up to a week.
Tips:
- For an extra coconut flavor, toast the shredded coconut lightly before mixing it with other ingredients.
- Experiment with different flavors by adding a drop of almond extract or a pinch of sea salt to the filling.
