Keto Bounty
Description
When choosing chocolate, be sure to select dark chocolate with a cocoa content of at least 85%. Ideally, of course, it should contain no added sugar at all. I made the coconut oil myself, so it's very aromatic and, of course, unrefined.
Instructions
- 1
Step 1
Place all the necessary ingredients on the table.
- 2
Step 2
Place all the coconut flakes in a bowl, add heavy cream and stevia or your preferred sweetener. Mix well.
- 3
Step 3
In a convenient saucepan or skillet, melt the coconut oil over low heat.
- 4
Step 4
Pour the melted coconut oil into the bowl with the coconut mixture. Mix well.
- 5
Step 5
To shape the future bounty bars, you can use silicone molds (as I did), or simply shape the coconut mixture by hand. Fill and press the coconut mixture into the silicone molds, or form several bars by hand, then place them in the freezer for 60 minutes.
- 6
Step 6
The coconut oil solidified very quickly, and the finished bars hold their shape perfectly.
- 7
Step 7
Melt the chocolate in a convenient way—I did it using a double boiler.
- 8
Step 8
Immediately dip each chilled bar into the melted chocolate, making sure it is completely coated on all sides—using a fork makes this easier. Then transfer all the chocolate-covered bounty bars onto a plate and place them in the refrigerator to set for about 30 minutes.
- 9
Step 9
Keto Bounty is ready.
- 10
Step 10
Serve at the table.