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Bounty Bars

Ingredients
  • Grated coconut 100 g
  • Coconut milk, Rapunzel 40 g
  • Chocolate, fine dark, 85% cocoa, Moser Roth, Aldi Süd 20 g
  • Orange flavouring, Pure Flavour 2 drops
  • Stevia-erythritol icing sugar 25 g
  • Coconut oil, virgin 50 g
  • Kanso MCT Margarine 83% 20 g
  • Bourbon vanilla 1/2 teaspoon
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
Ingredients
  • Grated coconut 100 g
  • Coconut milk, Rapunzel 40 g
  • Chocolate, fine dark, 85% cocoa, Moser Roth, Aldi Süd 20 g
  • Orange flavouring, Pure Flavour 2 drops
  • Stevia-erythritol icing sugar 25 g
  • Coconut oil, virgin 50 g
  • Kanso MCT Margarine 83% 20 g
  • Bourbon vanilla 1/2 teaspoon
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