Unsweetened coconut mixed with Daisy sour cream, vanilla, and Truvia (a stevia/erythritol blend) then dipped in a 100% cocao/coconut oil blend with added vanilla and Truvia.
Nom nom.
Bounty Bars
jackieduke2003
(Jacquelyn Graham)
#3
I make these, too! I got the recipe from Sweet and Savory Fat Bombs by Martina Slajerova. They freeze really well, too, so I make big batches to always have them available.
Brenda
(8 year Ketogenic Veteran)
#4
I mixed up the coconut with sour cream, a cup or 8 oz of each, then added a teaspoon vanilla and Truvia till it tasted sweet enough. Shaped and froze it on wax paper.
The melted equal parts chocolate and coconut oil. Repeat vanilla and Truvia.
Dip frozen coconut mixture into melted chocolate, back on wax paper again and freeze, store in fridge when firm.