Keto Bounty Bars
For my original recipe, please see pg. 364 of GUTALICIOUS for my Probiotic Keto Bounty Bars
GF, DF, GrF, EF, NF, SF, Low Carb, Keto-friendly
Makes 5 bounty bars (you can easily double the batch)
2 cups unsweetened, organic coconut flakes
2 Tbsp collagen powder
1-2 Tbsp Lakanto (powdered*) (or sweetener of your choice to taste)
2 Tbsp coconut oil
4 Tbsp cacao butter
1 tsp vanilla
1 Tbsp cacao powder
4 Tbsp cacao butter, melted
2 pinches salt
1/2 Tbsp Lakanto (powdered*) or sweetener of your choice to taste)
Add the coconut oil and cacao butter to a small saucepan and melt on low heat.
Add the sweetener, collagen, vanilla and coconut to a food processor and blitz to combine.
Add the melted oil into the coconut mix and re-blend.
Taste the mixture and adjust the sweetness if needed.
Press the mixture evenly into a small container lined with baking paper. Place in the freezer for 15-20 minutes.
Add all of the choc coating ingredients into the same saucepan you used earlier. Melt on low until combined.
Pour the chocolate into a small bowl.
Remove the coconut filling from the freezer and slice into 5 logs.
Place each log into the melted chocolate and coat all over. Place onto a plate lined with baking paper. Repeat this step until all the coconut logs are coated. Place in the fridge to set.
Remove the bounty bars from the fridge and coat once more in the melted chocolate. Place onto a plate lined with baking paper. Repeat this step until all the coconut logs are coated. Drizzle any of the remaining chocolate over the top to create a pattern and place in the fridge to set.
Remove from the fridge and enjoy.
*I like to give the lakanto a quick blitz in the blender or food processor until it resembles a powder. That way is dissolves better in the chocolate and doesn’t leave a gritty texture. You can do this with any granulated sweetener.