Bounty Bar muffins

I love coconut.  Probably one of my favourite things to eat!    If you don’t like coconut, stay away from this recipe… 🙂

I found the original recipe here:

Keto Bounty Bars . I’ve also bought her book. Pretty good so far!

3 cups shredded unsweetened coconut (225 g/ 8 oz)
¼ cup powdered Monk fruit Erythritol (40 g/ 1.4 oz)
1 tbsp unsweetened vanilla extract
1 cup coconut cream (240 g/ 8.5 oz) which has been sitting in the fridge overnight. DO NOT SHAKE!  Scoop out the creamy part and leave the watery part.

1/4 cup coconut butter
¼ cup extra virgin coconut oil (55 g/ 1.9 oz)

Chocolate coating:
5 oz 85-90% dark chocolate (140 g)
1 ½ oz coconut butter and butter(42 g)  OR a tablespoon or so of Coconut butter

Using a stand mixer, mix the bar ingredients.

Melt chocolate in a microwavable dish with the coconut butter and butter.

stir well.

Using a silicone muffin tin spread a thin layer of chocolate on the bottom


Put it in the freezer for about 10 to 15 minutes.  

Scoop out the coconut mixture and press down firmly.

Put it in the freezer for about 10 to 15 minutes.

Drizzle the remainder of the chocolate mixture on top.  Put it in the fridge for an hour or freezer for 10 to 15 minutes. pop them out and store in a sealed container in the fridge.

OMG, they are so good!!!