Bountiful Bars

I used to find Bounty’s to be the worst chocolate choice, a decision I think I still stand by (they are still better than Cherry Ripe though ew!). Anyway in my adult years, I’ve never found more love for coconut and chocolate together. Seriously is there anything coconut can’t do?
Serves:

12

Prep Time:

75 minutes

Cook Time:

0 minutes

Jump To Recipe

Bountiful Bars

I used to find Bounty’s to be the worst chocolate choice, a decision I think I still stand by (they are still better than Cherry Ripe though ew!). Anyway in my adult years, I’ve never found more love for coconut and chocolate together. Seriously is there anything coconut can’t do?

And while I love spending time in the kitchen, sometimes I can’t be bothered breaking out the food processor or the Vitamix and having to wash up a million bowls. Sometimes I want something that requires just one bowl, no clunky appliances but still keeps my treat stash topped up.

If you know me you know that my fridge is never without a stash of sugar-free treats that I enjoy daily. Honestly I have no desire to live in a world without treats. That said, I do always keep them sugar-free, this is the reason I’m happy to eat them daily (no syrups or “natural” sugar either).

Anyway my latest creation to tick all of these boxes is my Bountiful Bars!

Bountiful Bars

If you know me you know that my fridge is never without a stash of sugar-free treats that I enjoy daily. Honestly I have no desire to live in a world without treats.

Serves:

12

Prep time:

75 minutes

Cook time:

0 minutes

INGREDIENTS
  • 3 cups desiccated coconut
  • ¾  cup coconut cream (Ayam brand is the best)
  • 20 drops liquid stevia (OR to taste)
  • 150g dark chocolate (90% cacao)
METHOD
  1. In a large bowl combine the coconut, coconut cream and stevia and mix to combine. I find hands are the best at this!
  2. Press into a loaf tin lined with baking paper and place in the fridge to set. It will need at least two hours in the fridge or overnight is fine too. You can also place it in the freezer and it will only take an hour.
  3. After setting, melt the chocolate in the microwave or in a double boiler. Pour into a room temperature bowl to let it cool slightly. Remove the coconut from the fridge and slice into bars. One by one, submerge the coconut bars into the chocolate, ensuring all sides are coated and let any extras drip off. Place on a sheet of baking paper to set. Once they are all done, store in the fridge and enjoy!
 
Notes
  • Not a fan of stevia? You can replace it with ¼ cup of liquid sweetener such as maple syrup, rice malt syrup or honey. Please know that the use of these substitutes will take away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here. 
Share the love

Did You Make This?

Tag @liv.kaplan on instagram

Indulge in sweets your body will love.

A collection of my favourite sugar-free and keto-friendly desserts! You can have health and indulgence, I insist!

Learn More

Leave A Comment