Healthy Bounty Bars

These sugar free healthy bounty bars are naturally sweetened and are the perfect after dinner treat. Better than store bought.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 5

Total Time 15

Servings mini bars

Calories 146kcal

Author Kim

In a food processor, put the shredded coconut, coconut cream, coconut butter, coconut oil, monkfruit and salt. Blitz until combined.
½ cup Unsweetened shredded coconut, ⅓ cup Coconut Cream, 4 tablespoons Coconut butter, ¼ cup plus 2 teaspoons Coconut Oil, 1 ½ tablespoons Monkfruit sweetener (powdered white), Pinch Salt
Press the coconut filling into silicone ice cube trays. I had to use 2 trays as they were 14 holes each. Place in freezer for 20 mins, then in fridge for 2 hours.
Put ½ cup of water into a pot, and place a glass bowl on top of the saucepan. Heat on low-medium until water is hot. Remove from heat and put in chocolate buttons, stirring them with a spoon until they melt.
¾ cup Sugar Free Dark Chocolate buttons
Remove coconut bars from fridge and pop them out of the silicone ice cube trays. Have a container on hand, lined with baking paper to put the chocolates into once they have been dipped. Don’t skip the baking paper as this stops them sticking.
Once melted to a liquid, work quickly to coat the coconut bars, one at a time, using 2 forks to dip, coat and drain the chocolate, before placing in the container with the baking paper. Once they are all coated, store in the fridge for upto a week.