Keto Bounty (vegan, fat bomb, dairy free)

If you are partial to bounty chocolate bars, here is the best recipe! Try it and you will never have to look for another recipe. Easy to make and the best choice for when you want something sweet. Everyone will love it, it’s guaranteed!

Ingredients

For the filling

1 pack (200 gr – 7 ozs) of biona or amaizin creamed coconut – you can find it in organic products stores

85 gr (3 ozs) canned coconut milk

40 gr (1.4 ozs) grated coconut

Pinch of salt

Stevia with erythritol or plain erythritol (optional)

Vanilla (optional)

For the chocolate coat

65 gr (2.3 ozs) highquality chocolate (70% cocoa content or more)

15 gr (0.5 ozs) cocoa butter

Stevia with erythritol or plain erythritol (the less cocoa content chocolate you use, the less stevia you will need)

Directions

For the filling

Mix all the ingredients in a blender until they form a unified mixture. Put the mixture in ice cube trays and freeze for at least 2 hours or until they are solid enough to be removed from the ice cube tray.

For the chocolate coating

Melt chocolate, cocoa butter and stevia-erythritol on low heat or in bain marie until everything is completely melted. Allow to cool off slightly.

When the filling has set, remove from the ice cube tray and drop each one in the melted chocolate. Make sure chocolate coating is as even as possible. Allow to dry on non-stick paper until the chocolate hardens and then place in the refrigerator for at least one hour.

Keep them in your fridge or freezer. Before serving, let them stand at room temperature for a few minutes, so they soften a little.

Nutritional info

This recipe yields 14 pieces if you use regular ice cubes, each containing 169 calories, 4 gr carbs (3 gr fiber, so that means 1 total carb – 10%), 16 gr fat (85%) and 2 gr protein (5%).

SPECIAL THANKS TO EFI SARIDAKI FOR THE TRANSLATION FROM GREEK. AND LINA PAPADOPOULOU FOR EDITING.
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