"Bounty" Cups (no added sugar, gluten-free)

Updated: Oct 12, 2020


Do you remember being a kid and eating a bounty bar? Ahhh, sweet memories! The only difference was that we stayed active all day long and burned all the sugar from the bar almost immediately. Now, times are different and excessive snacks give us either love handles or chubby cheeks. 


But guess what? If you know how to balance your daily energy intake, you can easily add a treat or two without any guilt especially if you have full control over what ingredients you use to make the treats. Having said that, try my sugar-free bounty dessert.



Ingredients:
80 g shredded unsweetened coconut
1 1/2 bag (10.5 g) plain gelatin
1/4 cup cold water
1 1/2 cups half and half + 1/4 cup for topping
1.2 g stevia
1 tbsp vanilla extract
1 pinch of salt
1 small (~ 50 g) bar extra dark chocolate (for topping)

Time required: 15 minutes for preparation and ~2-3 hours for waiting time

Instructions:


  • In a food processor, blend shredded coconut until small pieces.


  • Dissolve gelatin in cold water and let it stay for 5 minutes.


  • Heat up half and half until boiling. Add stevia, coconut, vanilla, salt.


  • Remove the half and half liquid and pour the gelatin in it stirring until smooth mixture.


  • Choose a rectangular silicone or glass container of any size. I used silicone cups. Pour the dessert in it and let it stay in the freezer for 1-2 hours until solidified. When the time is up, cut the dessert in thin (4 cm wide) pieces vertically if you use a rectangular mold.


  • Using a water bath, melt 1 bar (50 g) of any dark chocolate bar. Add 1/4 cup half and half if the chocolate is too thick. Mix it well and let it cool. Remove the desserts from the freezer and cover each of them in chocolate. Put them in the fridge for an hour or more before serving.



















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