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Bounty Bars

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Ingredients for 1 servings:

  • 190 g desiccated coconut
  • 100 ml coconut cream (not milk!)
  • 3 tbsp coconut oil
  • 1 tsp agave syrup
  • 1 tsp vanilla flavor
  • 120 g dark chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Low carb, vegan, for approx. 26 bars

Mix the desiccated coconut with the agave syrup. Heat the coconut cream in a double boiler, add it to the desiccated coconut, and mix. Then add the oil and flavoring and knead everything together. Place the coconut mixture in a box lined with baking paper. Press the mixture firmly and flatten it. Then place it in the freezer for 3 hours. Melt the chocolate and cut the coconut block into 26 bars. Dip the bars in the chocolate. Let harden in the refrigerator for about 2 hours. The bars must be stored in a Tupperware container in the refrigerator and will keep for up to 2 weeks. 1 bar = 96 kcal, 9 g fat, 0.5 g carbs, 1 g protein.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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