Ingredients

The following ingredients have 8 Servings
  • 2 cups Unsweetened Flaked Coconut
  • ½ cup Natural Coconut Yogurt
  • 2 tablespoons Erythritol
  • 1 teaspoon Vanilla Essence
  • 3 ounces Sugar Free Chocolate Chips

Instruction

  • Place the coconut, coconut yogurt, sweetener, and vanilla into your food processor. Blend into a chunky paste.
  • Mold the mixture into 8 rectangle bar shapes and place onto a baking tray lined with parchment. I highly recommend using disposable food safe gloves to prevent the mixture from sticking to your hands.
  • Cover and set the bars in the fridge for at leave 3 hours, or overnight for best results.
  • Place the chocolate into a heatproof bowl over a small saucepan of simmering water. Heat until about 60% melted, then remove from the heat and continue stirring until fully melted.
  • Drop the bars, one at a time into the chocolate, using a fork to drizzle the chocolate over the bar. Gently lift the bar out of the chocolate and tap on the edge of the bowl to drain off the excess. Use a butter knife to push the bar back onto the lined tray. Repeat with the remaining bars.
  • Set in the fridge for another 1-2 hours, until the chocolate is set.
  • Enjoy your Keto Bounty Bars!