Easiest Way to Prepare Andrew Copley Keto Chocolate Coconut Bars (Bounty style :) )

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, keto chocolate coconut bars (bounty style :) ). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Keto Chocolate Coconut Bars (Bounty style :) ) is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Keto Chocolate Coconut Bars (Bounty style :) ) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook keto chocolate coconut bars (bounty style :) ) using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Keto Chocolate Coconut Bars (Bounty style :) ):

1. Take For the Filling
2. Prepare 200 g Unsweetened Dessicated Coconut
3. Make ready 1/2 Cup Erythritol
4. Get 1 Cup Coconut Cream (see note in instructions)
5. Get 1/2 Cup Coconut Oil
6. Prepare 2 Tsp Vanilla Paste or Essence
7. Prepare For the Chocolate Coating
8. Make ready 130 g 85% Chocolate
9. Get 2 Tbsp Cocoa Butter (Or Butter Or Coconut oil)
10. Take 1 Tsp Vanilla paste or Essence

Steps to make Keto Chocolate Coconut Bars (Bounty style :) ):

1. Preheat oven to 180 and line a baking sheet.
2. Spread the coconut into the baking sheet and bake for 5 minutes. Then remove from the oven and allow it to cool for 10 minutes
3. Using a spatula, mix all of the other filling ingredients and then add the cooled coconut.
4. Divide in to 16 peices and form into small bars.
5. Refrigerate the bars for 30 minutes.
6. Meanwhile, melt the chocolate, cocoa butter and vanilla. Then allow it too cool down.
7. Use a skewer to dip the bars into the chocolate and place the bars onto the lined baking sheet. Refrigerate for 45 minutes.
8. Remove the bars from refrigerator and drizzle any remaining chocolate over the bars. Refrigerate for another 10 minutes.
9. Store in the refrigerator in an airtight container for up to a week.
10. Regarding Coconut cream, I buy a can of coconut milk and use the solid part at the top of the tin. I use the freshona brand from lidl because the ones from other supermarket seem to be all liquid.

So that is going to wrap it up for this special food keto chocolate coconut bars (bounty style :) ) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!