Bounty Bars
Preparation
For 8 bars
- Brown the grated coconut on a baking tray lined with baking paper at 160 °C for about 5 minutes. Then leave to cool for 10 minutes.
- Heat up the coconut oil in a saucepan or in the microwave until it is liquid, and stir with the coconut milk, the roasted grated coconut, the icing sugar and the bourbon vanilla.
- Form 8 bars from the coconut mixture and bake until golden on a baking tray lined with baking paper for 20 minutes at 140 – 160 °C. Leave to cool on the baking tray in the open oven for at least 60 minutes.
- For the glaze: grate the chocolate, melt in a bain-marie with the margarine and the flavouring and stir well. Pour over the bounty bars and allow to cool in the fridge overnight.
Nutritional values
| For the entire recipe | For 1 Bounty bar | ||
| Ketogenic quotient | 6,2:1 | ||
| Energy | 1.446 Kcal | 180 Kcal | |
| Protein | 10,8 g | 1,3 g | |
| Fat | 150 g | 18,7 g | |
| Carbohydrates | 13,2 g | 1,6 g |
