Do you remember Bounty – “The taste of paradise”? The amazing taste of tender coconut and chocolate.
Fancy this taste again? Let’s start.

✓  2 ½ cups unsweetened desiccated shredded coconut
✓  ½ cup canned coconut milk (just the “fatty” part that rises on top of the liquid) or coconut cream
✓  ¼ cup melted coconut oil
✓  200 g organic dark 70% – 85% cocoa chocolate (I used 85%)
✓  2-3 tbsp of raw honey (or to your taste)

In a food processor add the desiccated coconut, honey, melted coconut oil, and canned coconut milk or cream.
It may take up to 1 minute to combine the coconut mixture well.
Chill the bowl with the mixture in the fridge for 1 hour or in the freezer for 15 min. This makes it easier to shape it into bars later. Once you shape your coconut mixture into desired shapes, refrigerate them for 1 hour or freeze for 20 minutes to harden.
In the meantime melt the dark chocolate.
Remove the coconut bars from the fridge/freezer and dip them into the melted chocolate to coat the coconut bars fully.
Refrigerate or freeze them again to set the chocolate shell.
You may store your coconut bars in the fridge for up to 5 days or in a freezer for up to 1 month.
Low-carb, gluten-free, and keto-friendly dessert. Delicious!
But do not get carried away, this is still quite a high-calorie dessert.

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