Keto Mounds Bars

Coconut, chocolate, *and* low carb? Please tell me more!

SUPPLIES

A food processor or blender

A cutting board or baking sheet

Some parchment paper

A microwave-safe bowl

A couple of precision dipping tools

INGREDIENTS

142g (1 ¼ cup) of shredded unsweetened coconut

36g (¼ cup) of powdered sweetener

26g (2 tbsp) of coconut oil or other fat that’s solid at room temperature

43g (3 tbsp) of softened unsalted butter

90g (½ cup) of sugar-free chocolate

DIRECTIONS

Place the coconut, sweetener, butter and coconut oil into a food processor or blender, and pulse until the mixture is well combined. You may have to press it into the bottom of the container a few times.

The mixture will be too loose to form at this point, so divide it into about a dozen equally sized pieces and place them on a lined cutting board.

Place them into the freezer to set, about 15 minutes.

Roll the mixture into balls, then return them to the freezer for another 15 minutes.

Temper the chocolate.

Dip one of the coconut balls into the chocolate, drain the excess, and place it back onto the cutting board.

Continue with the rest of the candies and leave them on the counter until the chocolate sets.