Quick 5 Ingredient Keto Almond Joy/Mounds Candy Bars

Quick 5 Ingredient Keto Almond Joy/Mounds Candy Bars

Quick 5 Ingredient Keto Almond Joy/Mounds Candy Bard (Nut Free Option)

This recipe is designed to teach everyone how to make quick 5 ingredient keto Almond Joy/Mounds candy bars with nut free option and no baking required
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6 bars

Ingredients

  • 6 oz canned full fat coconut milk, only the thick portion
  • 2 TBS keto maple syrup
  • 80 grams unsweetened shredded coconut
  • 9 oz keto chocolate chips
  • 1 tsp coconut oil, optional

Instructions

  • Place the coconut milk, syrup and the shredded coconut in a large food processor. Process on high 10 seconds. Scrap down the sides of the processor bowl. Process on high another 10 seconds or until desired consistency
  • Line a 9 x 5 inch loaf pan with parchment paper. Allow paper to hang over the sides to use as handles once the bars are made
  • Spoon filling mixture into the loaf pan. Use a spatula the spread the filling evenly throughout the loaf pan. Use spatula or fingers and press the filling firmly into the pan. Make sure the top is smooth
  • Place in the freezer for 15 minutes or until firm enough to cut with a knife
  • Remove from the freezer. Cut the filling into the desired size bars. If making Mounds bars place filling bars in the freezer to firm up. If making Almond Joy bars place 2 almonds on the top of each filling bar. Place back in the freezer another 15 minutes or until firmly set
  • In a wide microwave safe bowl place the chocolate chips and the coconut oil. Microwave in 15 second intervals until the chocolate is fully melted. Make sure to stir after every 15 seconds to avoid burning
  • Line a large baking sheet with parchment paper. Remove one of the filling bars from the freezer. Place in the melted chocolate. Use 2 forks to turn and fully coat the filling with chocolate
  • Place the coated bar on the prepared baking sheet. Repeat until all the bars are coated and on the baking sheet. Make sure to only remove the bars one at a time from the freezer. Keep the other frozen or they will get soft and break when coating them
  • Once the bars are fully coated and on the baking sheet. Place back in the freezer another 15 minutes or until the chocolate is solid. Store leftovers in an airtight container in the refrigerator up to 1 week


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