- 2 cups (200 g) shredded coconut, unsweetened
- 6 tablespoons extra virgin coconut oil, melted
- 2 to 3 tablespoons erythritol (or pure liquid stevia, raw honey)
- 1/8 teaspoon sea salt
- 100 g dark chocolate (at least 85% cacao)
What used to be your favorite candy bar as a child? My number 1 was Bounty. Creamy coconut candy covered in dark chocolate… Irresistible!
These mini bounty chocolate candy bars from my new book ‘Het Keto Plan’ are completely sugar free and a great source of healthy fats. They will keep your blood sugar level stable, satisfy your hunger and help you to beat sugar cravings. I usually make a double batch and store them in the freezer – they make a great low carb high fat snack to have on hand :)
This is the last video in our ‘Start to Keto’ challenge. I hope you enjoyed all the recipes we shared!
I am super excited to announce that the book is now officially a bestseller! It has reached a spot in the top 10 best-selling books of Belgium. Really grateful for your support!
Don’t forget to subscribe to our newsletter at www.julieslifestyle.com so you don’t miss out on any recipes this summer.
Later this week we’ll be launching two new sugar free keto granola’s so make sure to keep an eye at your mailbox if you’d like to try them :)
Enjoy the summer holidays and maybe we’ll run into each other at one of our cooking workshops this fall! As soon as we have new dates and locations, I’ll send out a special newsletter.
PS: Did you miss the previous videos from our Start to Keto challenge? You can find the recipe for sweet potato toast with avocado right HERE, the video for my favorite ‘brain fuel’ turmeric latte (+ more info on how to get started with intermittent fasting) right HERE and the recipe for the quickest pasta puttanesca right HERE.
Sugar free mini bounty chocolate candy bars (Vegan, Low Carb, Paleo, Protein Diet)
- Combine the shredded coconut with the melted coconut oil, erythritol and sea salt in a food processor (or mixing bowl). Process into a sticky dough.
- Line a small baking dish with parchment paper, pour the coconut mixture in the baking dish and spread into a thin layer of about 1 inch. Freeze for ten to fifteen minutes.
- Melt the chocolate au bain-marie, in a bowl over a saucepan with hot water.
- Cut the chilled bounty dough into small bars and cover with the melted chocolate. You can also use a fork to dip the bars in the chocolate sauce. Put them on top of the parchment paper and leave the chocolate to harden for a minute in the freezer. Store the bounty bars in the fridge or freezer.
JULIE’S TIPS & TRICKS:
- If you add a few raspberries to the food processor, your bounty bars will get a soft pink color. Really fun for kids parties!
- Erythritol, like xylitol, is a sugar alcohol that tastes just like ‘regular’ sugar but contains almost zero calories. It’s made from fruits and vegetables such as pear, mushrooms and corn. Erythritol doesn’t cause a spike in your blood sugar level and it can even help to prevent tooth decay. I use it in small quantities to sweeten baked goods and desserts. This way, your taste buds will become more sensitive to sweet flavors, making it easier to quit sugar and beat cravings for sweet snacks.
- If you don’t mind using natural sweeteners that are higher in sugar content, you can replace the erythritol with raw honey, maple syrup or other sweeteners of your choice. Just know that these will cause a faster rise in your blood sugar levels, making it harder to resist sweet snacks.
Nutritional value (per mini bounty bar)
Total carbs 5,7 g Fiber 2,3 g Net carbs 3,4 g Protein 1,2 g Fats 14,4 g Of which saturated 12,1 g Calories 150,6 kcal
Macro nutrient ratio: Calories from carbs (14%), protein (2,9%), fats (83,1%)
What are some of your favorite sweet snacks?
Have you ever tried quitting sugar? How did that go?
Let me know by leaving a comment down below.