Sugar Free Bounty Chocolate Bars: 1.8g carbs each. Super yummy and good for you.
As usual, it took me several tries before I mastered this recipe, but I believe I have found the best combination of ingredients to get the authentic flavour and texture of Bounty chocolate bars. The munch monster loved them. Then again, he loves everything I make as long as it’s sweet enough, so his opinion doesn’t really count. The real test has been with my friends….those who like Bounty bars at least. It seems that the coconut-chocolate combo is a bit like Marmite. You either love it or hate it. And those who love it were amazed at how delicious my keto replicas were.
I must admit that these sugar free bounty chocolate bars have become one of my favourite sweet treats. I have been eating them straight out of the fridge and so, in my opinion, they taste like a cross between the original Bounty bars and their ice cream version. And no stevia after taste whatsoever!!!!!
The only negative aspect I found was that the chocolate coating tended to melt in my hands as I ate the bars. But that became my excuse for eating them quickly and then reaching for more!
Having said that, I had added a little coconut oil to my chocolate as I melted it because it was too dense and viscous to pour onto the bars. If your chocolate melts to a nice smooth liquid without adding coconut oil, you will avoid the messy fingers issue that I had.
Either way, these sugar free bounty chocolate bars are truly delicious and no one will mind licking their fingers! 😉
The recipe below is for a large batch of the bars. Just store some of them in the freezer if you think there are too many. Or halve the ingredient amounts if you want to make fewer of them.
How to apply the chocolate coat to your sugar free bounty chocolate bars.
Applying the chocolate coating isn’t really a problem as long as you freeze your coconut shapes. The melted chocolate will simply solidify as soon as it comes into contact with the very cold coconut mix.
Method 1 is to lay rows of bars on a flat plate, ensuring they don’t touch each other, then pouring melted chocolate all over them. As soon as the chocolate solidifies you can turn the bars over and coat the remaining side. The second method is to dip half of each bar into the melted chocolate bowl, wait for it to solidify, then dipping the other half. Method three (the one I use) is to hold each bar in your hand and spread the melted chocolate all over using a flexible spatula. This method will be slower and more messy but won’t waste any chocolate. I wear disposable, food-grade gloves because it helps keep everything nice and cold and my fingers don’t get stuck to the bars.
Whatever you choose to do, make sure that you end up with a thin layer of chocolate over the bars. I know it’s tempting to overdo it, but remember there are carbs in sugar free chocolate too!
My final tip is that you buy good quality tinned coconut milk (not the thin watery type sold in cartons as milk replacement) that has a high percentage of coconut extract. I use Natco because it has 82% coconut extract and is readily available in most grocery stores, even though it’s a bit more expensive than other brands and contains a few extra carbs. I have come across some brands containing just 32% coconut extract, so don’t assume all tinned coconut milk is the same. The higher the % the better the result.
Finally! All that’s left now is for you to try the recipe and taste for yourself how good my Sugar Free Bounty Chocolate bars truly are.
- Yield: 30
- Serving: 1
- Calories: 155
- Fat: 15g
- Net Carbs: 1.8g
- Protein: 2.1g
- 400g can of coconut milk
- 30g coconut oil (2 heaped tbsp solid oil) U.S. option HERE
- 2 tsp pure stevia powder (U.S. option HERE)
- 1 tsp sugar free vanilla paste U.S. option HERE (make your own)
- 300g unsweetened desiccated coconut (U.S.option HERE)
- 50g whey protein powder (U.S. option HERE)
- ½ tsp xanthan gum (U.S. option HERE)
- 300g sugar free dark or milk chocolate or combination (I use THIS - U.S. option HERE)
- warm up coconut milk until all solids have melted.
- add coconut oil, stevia, vanilla paste and xanthan gum directly to the pot and whisk by hand.
- in a large bowl, mix desiccated coconut and protein powder.
- pour coconut milk onto dry ingredients and stir using a spatula or wooden spoon.
- make sure everything is well combined, then transfer to a 25cm x 25cm silicon mould.
- press down well, flattening and levelling to about 2cm height; use 2 smaller moulds if you prefer; if using non-silicon moulds, line them with overhanging parchment paper so it will be easier to lift out the solidified mix later.
- place in the freezer until solid.
- melt chocolate and set aside to cool down a little.
- remove coconut mix from mould/tin/dish, placing it onto a cutting board.
- cut into slices 7cm long and immediately put back in the freezer to remain very cold while you coat a few at a time with melted chocolate.
- keep refrigerated or freeze for later.
You can use guar gum (U.S. option HERE) instead of xanthan gum.
Macros were calculated for 30 bars. Obviously, if you cut larger bars or smaller bars, nutritional values will change.
Metric scales are the easiest and most accurate way of measuring ingredients. THESE are my ones. U.S. option HERE.
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