My homemade Bounty bars are perhaps the most popular low carb treat I have ever made. The dark chocolate and the soft and sweet coconut filling is just mouth watering.
This weekend I came up with the idea of making a mint-flavored one. And they turned out exceptionally well too. Even my guests thought so and they went home with the recipe in their pocket and a demand (not from me) to make them at home for the following weekend.
Unfortunately, they ate them all. Or they didn’t really. My kids came home from spending the weekend away – Silas at a football tournament and Vega visiting her grand parents – and they finished them while saying things like: mum, this is like the best treat you’ve made… ever! And you know that kids tell the truth, right? Well, mine do. And they aren’t afraid of saying if there are things they don’t like. They do wrap it nicely though. Like: mum… these are.. ‘medium’. Medium in this context means I should get my ‘behind’ back to the kitchen and work some more on that recipe!
But not here! These were just perfect!
MAKES 16 BARS
- the cream from 1 can of full fat coconut milk
- 2 large tablespoons of coconut oil
- 2 tablespoons of Sukrin Icing Sugar (or sweetener of your choice)
- 150g of dessicated coconut
- 5-6 drops of peppermint oil
- 150-200g of dark (sugar-free) chocolate
DIRECTIONS
2. Next day: Open the can and take out the coconut cream with a spoon. Put it in a small sauce pan together with coconut oil. Warm it up gently and let the coconut cream and oil melt.
3. Add Sukrin Icing Sugar, dessicated coconut and peppermint oil to the sauce pan and toss it in the coconut cream till you have a thick greasy coconut batter.
4. Pour the coconut batter in a small bread form covered with cling film or parchment paper. Pres the coconut mix well into the form and even it on the top. Put it in the freezer for an hour or two or in the fridge for at least 4 hours.
5. Cut little square bars of the coconut batter and put them in the fridge while you prepare the chocolate.
6. Melt chocolate over a double boiler and dip you coconut bars in using two forks. Set them aside on a plate covered with baking paper. Sprinkle a bit of dessicated coconut on top.
7. Put your chocolate covered coconut bars in the fridge and take them out right before serving them.
Because of the high content of coconut oil, they melt fairly easy in room temperature so you don’t want to leave them out of the fridge for too long.
Birthday party – with lots of cakes
Chocolate mousse with peanut butter (and avocado)
Nougat fudge – fat bombs
The perfect brownie (with chia seeds)
Leave a Reply