70 g Canned Coconut Milk Solids - place can in fridge overnight (do not shake) open and remove the solid cream on top.
90 g Shredded Coconut
25 ml Sugar Free Maple Syrup
12 Drops of Red Food Colouring (optional)
100 g Keto friendly and/or vegan milk chocolate
5 g Coconut Oil
- Combine coconut solids, jam, coconut, maple syrup and food colouring in a bowl. Mix until thoroughly combined (I used my hands to make it easier)
- Divide mixture evenly into 8 and then mould into logs using your hands. Place them onto a lined baking tray and pop them into the freezer for approx 20mins.
- Using the double boiler method (or microwave if you prefer) melt your chocolate and coconut oil together until smooth.
- Dip each of the bounty logs into the chocolate to completely coat and place them back onto the baking tray. If you have leftover chocolate drizzle over the logs to create a pattern. Sprinkle with some coloured desiccated coconut and place back into the freezer until you’re ready to eat.
Nutrition Facts
0 servings
Ingredients
70 g Canned Coconut Milk Solids - place can in fridge overnight (do not shake) open and remove the solid cream on top.
90 g Shredded Coconut
25 ml Sugar Free Maple Syrup
12 Drops of Red Food Colouring (optional)
100 g Keto friendly and/or vegan milk chocolate
5 g Coconut Oil
Directions
1
- Combine coconut solids, jam, coconut, maple syrup and food colouring in a bowl. Mix until thoroughly combined (I used my hands to make it easier)
- Divide mixture evenly into 8 and then mould into logs using your hands. Place them onto a lined baking tray and pop them into the freezer for approx 20mins.
- Using the double boiler method (or microwave if you prefer) melt your chocolate and coconut oil together until smooth.
- Dip each of the bounty logs into the chocolate to completely coat and place them back onto the baking tray. If you have leftover chocolate drizzle over the logs to create a pattern. Sprinkle with some coloured desiccated coconut and place back into the freezer until you’re ready to eat.
