Nutrition Facts
8 servings
8
Sugar-free Bounty Recipe
No Reviews
Recipe proposed by Anissa, former finalist of the show "The Best Pastry Chef." Photography: Guillaume Czerw. Find it in the book "Sugar-Free Desserts and Pastries by Anissa."
Ingredients
300 Sugar-free dark chocolate
200 unsweetened condensed milk
200 Powdered coconut
60 coconut sugar
Directions
1
The day before, pour 100 g of milk and the coconut sugar into a saucepan over low heat, just to dissolve the sugar. Let it cool.
2
In a mixing bowl, pour in the remaining 100 g of condensed milk, the powdered coconut, and then the milk-sugar mixture. Mix quickly using a spatula, then form a ball. Roll the mixture out to a thickness of 3 cm. Cover it directly and place everything in the refrigerator overnight.
3
On the same day, take the dough out of the refrigerator, cut it into rectangles, and place them in the freezer for 20 minutes.
4
In the meantime, chop the chocolate and melt it in a double boiler.
5
Take the coconut mixture rectangles and dip them in dark chocolate.
6
For the perfect illusion, use a fork to recreate the small grooves of the real candy bar. Place in the fridge until the chocolate sets.
7
To conclude, Desserts and Pastries Without Sugar by Anissa Publisher: Solar Editions Retail Price (including tax): €19.95
Ingredients
Ingredients
300 Sugar-free dark chocolate
200 unsweetened condensed milk
200 Powdered coconut
60 coconut sugar
Directions
Directions
1
The day before, pour 100 g of milk and the coconut sugar into a saucepan over low heat, just to dissolve the sugar. Let it cool.
2
In a mixing bowl, pour in the remaining 100 g of condensed milk, the powdered coconut, and then the milk-sugar mixture. Mix quickly using a spatula, then form a ball. Roll the mixture out to a thickness of 3 cm. Cover it directly and place everything in the refrigerator overnight.
3
On the same day, take the dough out of the refrigerator, cut it into rectangles, and place them in the freezer for 20 minutes.
4
In the meantime, chop the chocolate and melt it in a double boiler.
5
Take the coconut mixture rectangles and dip them in dark chocolate.
6
For the perfect illusion, use a fork to recreate the small grooves of the real candy bar. Place in the fridge until the chocolate sets.
7
To conclude, Desserts and Pastries Without Sugar by Anissa Publisher: Solar Editions Retail Price (including tax): €19.95
Notes
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clodina
I will try to make a concentrated plant-based milk because there are lactose intolerances in my family. -
vapili
good -
PiPoO
Sorry to disappoint you, but coconut sugar, as its name suggests, is sugar!
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