Easy Keto Fat Bombs - Coconut Chocolate Bars

These homemade Easy Keto Fat Bombs – Coconut Chocolate Bars ( Mounds Bars ) have a blissful chocolate and coconut taste.

Mounds bars, or Bounty if you live outside of the US, are essentially delicious chocolate coconut candy bars.

A sweet, coconut center, covered in chocolate. They are one of my all-time favorite candy bars, and actually, super simple to whip up!

They’re even better than the store-bought version!

Easy Keto Fat Bombs - Coconut Chocolate Bars. — Easy Keto Fat Bombs – Coconut Chocolate Bars

These coconut chocolate fat bombs are completely healthy, vegan, no-bake, a sugar-free candy bar that is keto-friendly and will satisfy your sweet tooth without destroying your diet.

They are super easy and you only need 4 ingredients to make them. This is definitely one of the best low-carb snacks you will try!

If you wanted you could even add almonds to the top of each coconut bar before dipping it in chocolate. It’s pretty much perfect.

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Easy Keto Fat Bombs – Coconut Chocolate Bars Recipe:

[bs_icon name=”glyphicon glyphicon-time”] Prep Time: 15 minutes

[bs_icon name=”glyphicon glyphicon-time”] Total Time: 15 minutes

[bs_icon name=”glyphicon glyphicon-cutlery”] Servings: 20 Bars

Ingredients

Instructions

Line an 8×8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.
In a microwave-safe bowl or stovetop, combine your coconut butter with your Maple Flavored Syrup and melt until smooth and creamy. If your coconut butter is already smooth and drippy, omit the heating part.
Pour the coconut mixture into a baking pan. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.
Once the coconut mixture is firm, cut into 20 bars and set aside.
In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.
Dip the coconut bars in the chocolate until they are fully coated turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet.
Place mound bars in the fridge until the chocolate has set. Bars can be kept in the fridge for up to 4 days.

[bs_icon name=”glyphicon glyphicon-heart”] Tip: You can easily make your own Coconut butter using just ONE ingredient- shredded unsweetened coconut! Simply add 16 ounces of unsweetened shredded coconut flakes to the good-quality food processor or high-speed blender. Blend for 2-3 minutes, until a crumbly texture remains. Using a spatula, scrape down the sides very well. Continue blending/pulsing, pausing to regularly scrape the sides until a smooth and creamy coconut butter remains.

You can keep Coconut butter at room temperature, in a sealed container or jar.

If you like this recipe share it with your friends and (..of course..) pin it for later. 🙂

[bs_icon name=”glyphicon glyphicon-tasks”] Nutrition:

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