Low Carb Bounty Bars (Vegan, GF, Keto)

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

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!

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Low Carb Bounty Bars (Vegan, GF, Keto)

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

Prep Time15 mins

Servings: 5 bars

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.