Bounty bars have been my all-time favourite and one of the very few bars I would pick from the airport stores while on the run, that sweet bar of coconut wrapped in a layer of chocolate tastes just so heavenly:) Do you miss these naughty delights on keto and LCHF because you feel you should not cheat with sweets? Trust me I am going to ketofy this recipe for you in the ketomost possible way, so here’s what you need to do to prepare Keto Friendly Bounty Bars

Ingredients:

-250 gms of desiccated unsweetened coconut. If you can’t find -shredded use desiccated instead.
- Sweetener to taste
-1 tsp vanilla extract
-250 gms of high fat coconut cream
- 60 gms of extra virgin coconut oil
-150 gms of sugarfree dark chocolate (atleast 70% cocoa). You can use unsweetened cocoa as well if you don’t have a chocolate bar, I do it often

Directions:

Bake the shredded coconut in oven at 180C for 10 mins, or until golden in colour.
Add vanilla extract, coconut cream, sweetener and 30 gms of coconut oil and mix it well.
With your hands, create bars of any shape and size you please and refrigerate them for at least an hour.
Melt the dark chocolate/cocoa powder in 30 gms of coconut oil. Melting it in a bowl on top of a saucepan filled with water is the ideal way but that’s your choiceJ. You can add some sweetener to the melt if you like your bars really sweet.
Now dip your refrigerated coconut bars in the aromatic melted chocolate and refrigerate again for minimum 30 mins or until the chocolate on top turns solid.

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