Low Carb Dark Chocolate Bounty Bars

Do you love Bounty OR Do you looovveee Bounty?

I looovveee Bounty and love it more when it is just 4gms net carbs per bar for a nice chunky bar (I usually just eat half at a time, coz honey, they’re addictive and can mess your macros)

Incredibly easy and satisfying, this bounty bars’ recipe is sure to sweep you off your feet and you’ll be seen replenishing your pantry with a lot of these ingredients:

For the coconut filling:

½ Cup Heavy cream

1 tbsp butter

1 tsp vanilla extract – really optional

1 tbsp Erythritol (use Sugar if you’re making regular and not low carb bars)

3/4th cup unsweetened desiccated Coconut – May vary a couple tbsp here and there

For the chocolate coating:

6 squares of Lindt Dark Chocolate

3/4th tbsp coconut oil/butter

1 tbsp heavy cream

Instructions:

Let’s start with preparing the filling

In a sauce pan, on medium heat, add butter and let it melt, now add in the heavy cream, erythritol sweetener (I use Swerve) or Sugar and stirring continuously with a light hand, reduce it to almost 3/4th as it thickens. Takes about 5-6 mins

Thickened heavy cream mixture

Bring it off the heat and add in the desiccated coconut and vanilla extract. Mix well to bring everything together. If your mixture feels a bit wet, add in a couple more tbsp of coconut, one at a time. I used ¾ th cup and 1 tbsp over it but this may vary

Cool it slightly and place it down evenly to 1.5 inch thickness, in a bread loaf tin/small container lined with parchment sheet. Refrigerate for 30-60 mins till it hardens a bit

Now bring the coconut slab out and using your parchment remove it from the tin. Using a sharp knife cut bar size pieces. Set in the fridge again for 10 mins

Bar sized pieces

In the meantime, in a small microwaveable bowl, add the Lindt chocolate squares (break them to little pieces) and add the coconut oil/ or use butter if you don’t have coconut oil

Ready to be microwaved

Microwave for 50 -60 secs or till the chocolate melts. Now mix it thoroughly using a spoon to combine. Add 1 tbsp heavy cream to bring it to a ganache consistency

Ganache Consistency

Now using a fork, add the coconut bars to the chocolate ganache and coat it evenly on all sides and place it on a tray lined with parchment paper gently. This whole process is important so coat one bar at a time and use a fork very gently to roll for ease

Ready to go in the refrigerator

Repeat for all bars and refrigerate for 40-50 mins

After 40 mins your delicious, satisfying and highly addictive bounty bars are ready. Store in an airtight box in the fridge and remove whenever you want to eat

This entire process remains the same if you want to make regular bars and not the low carb version. Just replace the low carb sweetener with regular sugar

If you end up trying this recipe let us know and tag us on our Instagram handle @the.kari.tales

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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