We like the coconut or bounty bars since our childhood. It was my great desire to reinvent such a keto-vegan-paleo friendly recipe which can easily ditch the sugar and the carbs or can be removed from our menu list.
These homemade chocolate coconut no-bake bars are keto-friendly, sugar-free and low carb which will satisfy your sweet tooth. We have already shared the chocolate-based recipes like super tasty and easy the ketogenic recipes of Keto Chocolate Flourless Cake & Low-carb Chocolate Zucchini Cake, Keto No Bake Chocolate Cheesecake, Keto Espresso Chocolate Cheesecake Bars, Low Carb Chocolate Fudge Cake, and these sugar-Free Keto Vegan BOUNTY BARS is an amazing addition to that recipes.
My keto & vegan version of this popular treat is nowhere as sweet as the original Bounty bars but if you follow a healthy ketogenic diet, your palate will adjust. You won’t crave sugar and may even realize that you don’t need any sweeteners.
- Prepare your coconut filling. This will involve you combining your melted coconut butter, sticky sweetener of choice (pure maple syrup or honey is the best option!) and unsweetened coconut flakes
- Line an 8 x 8-inch deep pan with parchment paper and press the coconut filling firmly in place.
- Refrigerate it until firm.
- Once firm, then cut into bars and melt your chocolate chips of choice.
- Moving quickly, use two forks to cover each coconut bar in the chocolate until evenly coated.
- Repeat the process until each bar is covered in chocolate and refrigerate until firm then enjoy!
Which Liquid Sweetener is Best to Use?
To keep these bounty bars paleo and vegan-friendly, using maple syrup or honey (not for strict vegans!) works best. In this recipe, a naturally sweetened maple syrup (100% sugar-free) is used which works great.
Steps to Make Homemade Coconut Butter
As Coconut Butten in the market is very expensive, there following are the simple steps to follow to make homemade coconut butter.
- Add 1 pound (16 ounces or just under half a kilo!) of unsweetened shredded coconut flakes to the blender or food processor.
- Blend for 2-3 minutes, until a crumbly texture remains.
- Using a spatula, scrape down the sides very well.
- Continue blending/pulsing, pausing to regularly scrape the sides until a smooth and creamy coconut butter remains.
- Coconut butter can be kept at room temperature, in a sealed container or jar.
- Course: Dessert
- Keyword: chocolate, coconut, keto, no-bake dessert
- Prep Time: 5 mins | Cook Time: 10 mins |Total: Time: 15 minutes
- Servings: 20 Bars
- Calories: 111kcal
- 1 cup coconut butter, melted
- 1/4 cup sticky sweetener of choice ( For paleo and vegan sticky sweeteners, use 100% pure maple syrup or honey (not strictly vegan). For keto sticky sweetener, use a monk fruit sweetened maple syrup.
- 2 1/2 cups unsweetened shredded coconut
- 2 cups chocolate chips of choice ( For a keto-friendly chocolate chip option, use stevia-sweetened chips)
- In a microwave-safe bowl or stovetop, combine your coconut butter with your sticky sweetener and melt until smooth and creamy. Alternatively, if your coconut butter is already smooth and drippy, omit the heating part.
- Add your shredded coconut flakes and mix until fully combined. Line an 8 x 8-inch pan with parchment paper and pour the coconut mixture and press firmly in place. Refrigerate.
- Once the coconut mixture is firm, cut into 20 bars and set aside. Melt your chocolate chips of choice and moving quickly, dip each bar in the chocolate mixture until they are fully coated and set aside.
- Refrigerate them until firm.
Serving: 1Bar | Calories: 111kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 3% | Calcium: 4% | Iron: 2%
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