Hello, I am Elise. Today, I will show you a way to make keto chocolate coconut bars (bounty style :) ) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. 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 popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Keto Chocolate Coconut Bars (Bounty style :) ) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. 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 :) ):
- Make ready For the Filling
- Get 200 g Unsweetened Dessicated Coconut
- Get 1/2 Cup Erythritol
- Prepare 1 Cup Coconut Cream (see note in instructions)
- Make ready 1/2 Cup Coconut Oil
- Get 2 Tsp Vanilla Paste or Essence
- Make ready For the Chocolate Coating
- Make ready 130 g 85% Chocolate
- Take 2 Tbsp Cocoa Butter (Or Butter Or Coconut oil)
- Make ready 1 Tsp Vanilla paste or Essence
Instructions 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 for this distinctive dish keto chocolate coconut bars (bounty style :) ) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
