KETO BOUNTY BARS

1.9g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

net carbs

4.82 - 111 votes

VEGAN

WHAT OTHERS SAY

I made these for a dairy free daughter. I substituted your chocolate chips for ones she can safely eat. Wonderful.

— Sarah

These are great, although we left out the sweetener and added taro powder instead.

— Jenny

DID YOU KNOW?

BOUNTY BARS

are manufactured by the Mars corporation and has been sold in the US until the end of the 20th Century Other brands have filled the void like Mounds and Almond Joy.

INGREDIENTS

– 2 cups unsweetened desiccated coconut – 1/2 cup Canned Coconut cream  – 1/3 cup Erythritol – 1/3 cup Coconut oil melted CHOCOLATE COATING – 6 oz Sugar-free Chocolate Chips – 2 teaspoons Coconut oil – 1-2 Monk Fruit Drops or Stevia Drops

Whisk Ingredients

In a food processor, add melted coconut oil, desiccated coconut, erythritol, and canned coconut cream (shake can before use!).

1

Process at high-speed

Process for at least 1 minute on high-speed. You may have to process 20 seconds, stop, scrape down the bowl and repeat until it comes together into a fine wet coconut batter.

2

Press into Pan

Press the raw dough onto the prepared pan, making sure there is no air left between the batter. I like to press the batter with my hands first and then flatten the surface with a spatula.

3

Freeze

Freeze for 10 minutes to firm up. Don't freeze them too long, or they get super hard, and it is difficult to cut them into bars, and they break in pieces easily, still delicious but less pretty as it's more difficult to shape bars.

4

Take out of freezer

Remove from the freezer, lift the parchment paper to release the coconut block from the pan easily, and place it on a chopping board.

5

Cut into rectangles

Use a sharp knife (warm blade under a flame to avoid breaking the bars into pieces!). Cut into 20 rectangles.

6

Shape Rounded Corners

If you want, shape each rectangle into your hands to form round borders like the real bounty bars. Place each formed bounty bar on a plate covered with parchment paper and set it aside in the freezer while you prepare the chocolate coating.

7

Melt Chocolate

Meanwhile, melt the sugar-free chocolate chips with coconut oil in the microwave. Microwave by 30 seconds bursts until fully melted. Add stevia drops to adjust sweetness to your taste if desired.

8

Dip in Chocolate

Using two forks, dip each coconut bar into the melted chocolate mixture. Return each dipped bar onto the plate covered with parchment paper or on a cooling rack. When all the bars have been covered with chocolate, freeze again for 10-15 minutes to set the chocolate shell.

9

NET CARBS FAT PROTEIN

1.7 grams

13.6 grams

0.7 grams

SERVINGS

TIME

Serving: 1 Bar Makes: 20 Bars

Prep: 10 Minutes

Enjoy!

10

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