Hi, I’m Elise. Today, I will show you a way to make keto chocolate coconut bars (bounty style :) ) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Keto Chocolate Coconut Bars (Bounty style :) ) Recipe
Keto Chocolate Coconut Bars (Bounty style :) ) is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Keto Chocolate Coconut Bars (Bounty style :) ) is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook keto chocolate coconut bars (bounty style :) ) using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Keto Chocolate Coconut Bars (Bounty style :) ):
- Get For the Filling
- Take 200 g Unsweetened Dessicated Coconut
- Make ready 1/2 Cup Erythritol
- Take 1 Cup Coconut Cream (see note in instructions)
- Prepare 1/2 Cup Coconut Oil
- Get 2 Tsp Vanilla Paste or Essence
- Make ready For the Chocolate Coating
- Make ready 130 g 85% Chocolate
- Prepare 2 Tbsp Cocoa Butter (Or Butter Or Coconut oil)
- Prepare 1 Tsp Vanilla paste or Essence
Steps to make Keto Chocolate Coconut Bars (Bounty style :) ):
- Preheat oven to 180 and line a baking sheet.
- Spread the coconut into the baking sheet and bake for 5 minutes. Then remove from the oven and allow it to cool for 10 minutes
- Using a spatula, mix all of the other filling ingredients and then add the cooled coconut.
- Divide in to 16 peices and form into small bars.
- Refrigerate the bars for 30 minutes.
- Meanwhile, melt the chocolate, cocoa butter and vanilla. Then allow it too cool down.
- Use a skewer to dip the bars into the chocolate and place the bars onto the lined baking sheet. Refrigerate for 45 minutes.
- Remove the bars from refrigerator and drizzle any remaining chocolate over the bars. Refrigerate for another 10 minutes.
- Store in the refrigerator in an airtight container for up to a week.
- Regarding Coconut cream, I buy a can of coconut milk and use the solid part at the top of the tin. I use the freshona brand from lidl because the ones from other supermarket seem to be all liquid.
So that is going to wrap it up with this special dish keto chocolate coconut bars (bounty style :) ) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
