Low carb chocolate bounty bars

Ingredients

• 3 cups shredded unsweetened coconut
• 1/4 cup powdered Xylitol
• 1/2 tsp vanilla powder 
• 1 cup coconut cream 
• 1/4 cup extra virgin coconut oil 
  
• Chocolate coating:
• 85-90% dark chocolate (140 g)
• coconut oil (42 g)

Instructions

1. Prepare the coconut cream a day before by using a hand mixer and mixing until thick and frothy. 
2. Place some granulated Xylitol or Erythritol in a food processor and pulse for a few seconds. 
3. Toast the coconut in the oven at 195 °C/ 380 °F (conventional) for 5-6 minutes. 
4. Remove from the oven and let it cool down for 10 minutes. 
5. Mix the toasted coconut, Erythritol, vanilla, coconut cream and coconut oil. If the mixture is too sticky, place it in the fridge for 10-15 minutes before forming the bars.
6. Using your hands, create 12 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes.
7. Meanwhile, melt the dark chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating.
8. Use a wooden stick to hold the coconut bars so you can coat in dark chocolate mixture from all sides. Place on a tray lined with baking mat or parchment paper. Drizzle any remaining chocolate on top. 
9. Place in the fridge for 30-60 minutes before serving. Keep refrigerated for up to a week.
   
   Enjoy!