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You are here: Home / Dessert / Low Carb Bounty Bars (Vegan, GF, Keto)

Low Carb Bounty Bars (Vegan, GF, Keto)

18th April 2020 by letseatsmart 2 Comments

A delicious and easy homemade ‘Bounty’ bar recipe that is vegan, gluten-free and keto-friendly.

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I absolutely love ‘veganising’ chocolate goodies like these Bounty Bars. They always taste so much better and you know exactly what goes in them. It’s a win-win! And this recipe requires just four simple ingredients and 15 minutes to make. This is probably the easiest recipe I have ever made!

If you try these homemade vegan bounty bars, don’t forget to rate the recipe below and let me know how it went in the comments!

Low Carb Bounty Bars (Vegan, GF, Keto)

Print Recipe
A delicious and easy homemade 'Bounty' bar recipe that is vegan, gluten-free and keto-friendly.
Prep Time 15 mins
Servings 5 bars
Author Let’s Eat Smart

Ingredients

  • 3 tbsp melted coconut oil
  • 1/3 cup coconut cream (solid white bit at the top of canned coconut milk)
  • 1 cup desicated coconut
  • 85* g dark chocolate
  • 1 tbsp coconut oil

Instructions

  • Line a plate or a small tray with non-stick baking parchment and set aside.
  • Place the coconut oil into a medium microwave-safe mixing bowl. Microwave for 20 seconds or so or until melted.
  • Stir in the coconut cream, then add the desiccated coconut and mix to combine.
  • Using your hands, form the coconut mixture into five patties and place on the parchment-lined plate or tray.
  • Place the patties in the freezer for 10-15 minutes to firm up.
  • Whilst waiting for the patties to firm up, melt the chocolate. Put an inch or so of boiling water in a pan and find a bowl that sits in the pan comfortably – you do not want the bottom of the bowl to touch the water. Turn on the hob and pop the chocolate in the bowl and let it melt.
  • Once the chocolate has melted, stir in 1 tablespoon of coconut oil, take the bowl off the heat and let the chocolate cool slightly, for 2-3 minutes.
  • Using a spoon, evenly cover each patty with the melted chocolate.
  • Place on the baking parchment and return to the freezer for 5-10 minutes for the chocolate to set.
  • Store in the fridge.

Notes

*85g of chocolate provides JUST enough chocolate to thinly cover five bars, as pictured. If you prefer a thicker chocolate layer, I suggest you use a little more, but bear in mind the carb content will be a lot higher.

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Filed Under: Dessert, Gluten-Free

Previous Post: « Vegan Leczo (Pepper and courgette stew)
Next Post: Mini Vegan Biscoff Cheesecakes »

Reader Interactions

Comments

  1. Mandie Treadwell

    13th September 2020 at 1:22 pm

    Please can you advise the net carbs per bar

    Reply
    • letseatsmart

      18th September 2020 at 10:31 pm

      Hi Mandie, each bar contains approx. 11 g of carbohydrates. Hope you enjoy these!

      Reply

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Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

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