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Low Carb Bounty Bars

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Metric Details
Prep Time 20 minutes
Chilling / Setting Time 60 minutes
Total Time 1 hour 20 minutes
Skill Level / Intensity Easy / Beginner-Friendly
Melting / Heat Intensity Low Heat ($110^\circ\text{F}$ / $43^\circ\text{C}$ for chocolate tempering)
Yield 10 medium bars

Ingredients You’ll Need

For the Coconut Center

  • Unsweetened Shredded Coconut: 2 cups (approx. 160g). Ensure it is full-fat and unsweetened for the best texture and natural oil balance.

  • Full-Fat Coconut Cream: 1/2 cup (120ml), chilled solid portion from a can of canned coconut milk.

  • Granulated Erythritol or Allulose: 1/3 cup (or to taste). Allulose yields a softer, less crystalline texture, but erythritol or powdered monk fruit sweetener works great.

  • Coconut Oil: 2 tablespoons, melted. Helps the filling solidify firm when chilled.

  • Vanilla Extract: 1 teaspoon pure vanilla extract.

  • Pinch of Sea Salt: 1/4 teaspoon fine sea salt to balance the sweetness.

For the Dark Chocolate Coating

  • Sugar-Free Dark Chocolate Chips: 1 cup (approx. 170g, such as 70%–85% dark or stevia-sweetened chocolate).

  • Coconut Oil: 1 tablespoon. Adds a glossy sheen and makes dipping much smoother.

Step-by-Step Culinary Guide

1.Combine the Coconut Filling:Duration: 5 mins | Heat Intensity: None.

In a medium bowl, combine the unsweetened shredded coconut, chilled coconut cream, melted coconut oil, sweetener, vanilla extract, and sea salt. Stir thoroughly with a spatula until the coconut is evenly hydrated and holds together when pressed in your palm.

2.Shape and Chill the Bars:Duration: 10 mins | Heat Intensity: None.

Line an 8×4-inch loaf pan or baking sheet with parchment paper. Firmly press the coconut mixture into the pan to form a compact layer roughly 3/4-inch thick. Alternatively, use your hands to shape individual rectangular bars with rounded edges. Place in the freezer for 30 to 40 minutes until completely firm.

3.Melt the Chocolate:Duration: 5 mins | Heat Intensity: Low Heat.

Combine the sugar-free chocolate chips and 1 tablespoon of coconut oil in a heat-safe glass bowl. Microwave in 30-second intervals at 50% power, stirring in between, or melt over a double boiler set on low heat ($110^\circ\text{F}$) until completely smooth and glossy.

4.Dip and Coat:Duration: 10 mins | Heat Intensity: None.

Remove the coconut bars from the freezer and slice into 10 equal rectangles if pressed in a pan. Using two forks, submerge each bar into the melted chocolate, coating it entirely. Lift the bar out, let excess chocolate drip off, and return it to the parchment paper.

5.Set and Serve:Duration: 15 mins | Heat Intensity: None.

Place the chocolate-coated bars back into the refrigerator or freezer for 15 minutes to allow the chocolate shell to snap firm. Serve chilled!

 

Chef’s Tips for Success

  • Use Solid Coconut Cream: Make sure to refrigerate your can of full-fat coconut milk overnight before making this recipe. Scoop out only the thick, hardened white cream from the top, avoiding the watery liquid at the bottom.

  • Keep the Bars Cold While Dipping: Warm coconut bars will crumble into your warm chocolate bath. Keeping the filling deeply chilled ensures the chocolate sets almost instantly upon contact.

  • Chocolate Tempering: Never overheat your chocolate mixture. Excess heat causes sugar-free dark chocolate to seize up and become grainy.

Storage & Shelf Life

  • Refrigeration: Store your low carb Bounty bars in an airtight container between layers of parchment paper in the fridge for up to 10 to 14 days.

  • Freezing: These bars freeze exceptionally well! Keep them in a freezer-safe bag or container for up to 3 months. Enjoy them straight from the freezer for a firm, ice-cream-like bite, or let them sit at room temperature for 5 minutes to soften up slightly.

Detailed Nutritional Breakdown

Calculated per serving (based on 1 bar, yields 10 total).

Nutrient Amount Per Serving % Daily Value*
Calories 185 kcal —
Total Fat 17 g 22%
Saturated Fat 13 g 65%
Trans Fat 0 g —
Cholesterol 0 mg 0%
Sodium 65 mg 3%
Total Carbohydrate 10 g 4%
Dietary Fiber 5 g 18%
Erythritol / Allulose 3 g —
Net Carbohydrates 2 g —
Total Sugars 1 g —
Protein 2 g 4%
Calcium 15 mg 1%
Iron 1.8 mg 10%
Potassium 120 mg 3%

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