Bounty Chocolate

In a hot pan, dry roast finely grated fresh coconut until bit dry (not fully dry) for 5 mins.

Add 3ml coconut oil, stevia and erythyritol. Mix thoroughly on low heat only for 5 mins.

Switch off and let the mixture is warm enough to touch with hand.

Bring together the mixture with hand and make round balls. (For the above quantities mentioned, made 8 coconut balls each weighing ~ 8g)

Keep them in fridge for 5-10mins till set.

Melt the dark chocolate by double-boiler method. Add other 1/4th tsp in melting chocolate. And mix well.

Switch off. Take the coconut balls from refrigerator and roll them till coated well.

Place each rolled coconut ball on a parchment paper and refrigerate for 2 hours till set.

P.S Macros mentioned are per piece.