Chocolate Coconut Bounty Bars

As a kid, chocolate bounty bars were one of my absolute favorite sweet treats—the rich, sweet coconut covered with delicious chocolate is incredible! I just had to create a keto-friendly version for all those sweet tooths out there like me.

PREP TIME: 10 MINUTES

COOK TIME: NONE

PASSIVE TIME: 1 HOUR

MAKES: 6

SERVING SIZE: 1

For the coconut bars

2 cups (3.5oz/100g) unsweetened desiccated coconut

¹⁄₂ cup (4oz/115g) salted butter, melted

¹⁄₄ cup (1.2oz/40g) granular erythritol

3 tbsp slivered almonds

For the chocolate coating

3oz (90g) unsweetened baking chocolate, chopped

¹⁄₈ cup (1oz/30g) salted butter

1. In a large bowl, combine the coconut, melted butter, and erythritol. Stir well to combine.

2. Line a 8.5 x 5-inch (22 x 13cm) loaf pan with parchment paper. Pour the mixture into the pan, and use a spoon to smooth the mixture until flat. Transfer to the freezer to set for a minimum of 1 hour.

3. While the bars are setting, make the chocolate coating by combining the baking chocolate and butter in a heatsafe bowl. Microwave on high until the ingredients are melted, about 2 minutes, then carefully remove the bowl from the microwave and stir until the ingredients are combined.

4. Cut the base into 6 equal-sized bars. Dip the bars in the chocolate, ensuring the chocolate covers the bars completely, then transfer to a cooling rack. Top each bar with equal amounts of the slivered almonds. Store in an airtight container in the freezer for up to 2 weeks.

Tip If you prefer a softer bar, store in the fridge instead of the freezer. (These will keep in the fridge for up to 5 days.)

NUTRITION PER SERVING

383
CALORIES

38.5g
TOTAL FAT

10g
TOTAL CARBS

6g
NET CARBS

3.5g
PROTEIN

Chocolate Coconut Bounty Bars