Baileys Bounty Bars (low carb and here to stay) Recipe Card
Baileys Bounty Bars have a coconut and Irish cream-flavoured centre inside a crunchy dark chocolate shell.These chocolate bars are a low-carb and low-calorie twist on classic Dark Bounty bars. Whether you are a bounty lover or not, you'll love these bars and they're here to stay.Low-Carb5.5 g net carbs/each
Ingredients
Coconut Filling
- 1 cup Shredded Coconut -unsweetened and medium-sized shreds are perfect for making creamy chewy centres for this chocolate bar.
- 2 tbsp Irish Cream Liqueur -I use Baileys, but any Irish Cream brand will work and you can leave it out for a non-alcoholic Bounty bar.
- 1 tbsp Sweetener -Powdered Allulose or Monk fruit best avoids a grainy texture.
- ⅓ cup unsweetened Coconut Cream -Use the thick creamy part that sits at the top of an unshaken can of coconut milk; it usually floats to the top with the water remaining in the bottom.
Chocolate Shell
- 6 oz Dark Chocolate (85%) -Pick a good quality dark chocolate with 85% cocoa in it to keep the carbs low. I find it melts faster if you shave it using a sharp knife. You can use unsweetened chocolate and add sweetener or low-carb chocolate chips.
- 2½ tbsp Sweetener (only if using unsweetened chocolate) -Allulose or powdered Monk fruit for unsweetened chocolate, but leave this out if you use sweetened store-bought dark chocolate.
Instructions
Make the coconut filling
- Combine the coconut filling ingredients in a food processor, and pulse the mixture a few times to make it firm and bind together. This step will help the mixture stay in shape when forming the bars.
Shape the filling into bars
- Divide the mixture into small 12-14 squoval bars like a bounty bar using your palm and fingers as if you are making sushi. They should be about 2 inches in length.
- Place the coconut bars on a parchment-lined baking tray and set them in the freezer for 15-20 minutes to firm up.
Melt the Chocolate
- Prepare a double boiler by simmering a cup of water in a saucepan, then place a heatproof bowl over it.
- Add the chocolate to the bowl and let it melt completely, then stir in the sweetener (if using). Stir until the mixture becomes smooth and runny. Turn down the heat to keep the chocolate warm without overcooking it.
Coat the coconut bars
- Take the coconut bars out from the freezer and coat each bar using two forks, one to turn it over carefully in the chocolate and the other to lift it out of the bowl. PRO TIP: As you lift it out, tap the fork against the edge of the bowl to let excess chocolate flow back into the bowl. This step helps achieve a thin coating around the coconut bars and saves a lot of chocolate for the rest of the bars.
- Place the chocolate-covered coconut bar back onto the same parchment-lined tray (or a new one ).
Freeze the Baileys Bounty Bars
- Once all the bars are covered, dip a clean fork into any leftover chocolate and make markings on the top of each bar ( like a Bounty bar).
- Freeze the bars for 20 minutes, transfer them into a container, and keep them in the fridge for 7-10 days.
Notes
Tips for making Baileys Bounty Bars (Low-Carb)
- Shape the coconut filling into balls, then use your palm and fingers to shape the balls into oblong bars.
- To prevent the filling from falling apart, freeze the coconut bars for 20 minutes. This will help to keep the bars in one piece when you dip them in the melted chocolate.
- Using the double boiler method to melt the chocolate makes it easier to keep the temperature consistent and prevent the coconut bars from falling apart while coating them.
- Using medium shredded coconut is the perfect texture to pulse with the coconut cream when making the coconut filling.
- The Baileys liqueur is quite sweet, so adjust the sweetener to your liking.