Keto Bounty Bars


Step 1Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.

Step 2If you don't have powdered Erythritol, place some granulated Erythritol in a food processor or a coffee grinder and pulse for a few seconds.

Step 3Toast the coconut in the oven at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.

Step 4Mix 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.
Note: Based on feedback, if the mixture is too dry or too wet, it's down to the shredded coconut (some products may be drier and contain less fat than others, and will therefore absorb different amounts of liquids). If too wet, add more shredded coconut (doesn't have to be toasted) or a small amount of coconut flour. If too dry, add a few more tablespoons of coconut milk or coconut cream.

Step 5Using 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.

Step 6Meanwhile, 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.

Step 7Use 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.

Step 8Place in the fridge for 30-60 minutes before serving. Keep refrigerated for up to a week, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature). For longer storage, freeze for up to 6 months. Enjoy!