In a medium mixing bowl, combine the desiccated coconut, coconut cream, coconut oil, and allulose (or your preferred sweetener). Mix well until all the ingredients are fully incorporated.
Using your hands, scoop out a portion of the coconut mixture and shape it into a bar or ball, aiming for about 1 inch in thickness. Place each shaped bar on a parchment-lined baking sheet.
Refrigerate the baking sheet for about 30 minutes to firm up the bars.
Melt the sugar-free chocolate with the coconut oil in a double boiler or microwave-safe bowl until smooth.
Dip each bar into the melted chocolate, ensuring they are fully coated, and allow excess chocolate to drip off before returning them to the baking sheet.
Place the baking sheet in the refrigerator or freezer for about 15-20 minutes, or until the chocolate has completely set.
Once the chocolate is firm, your Keto Bounty Bars are ready to enjoy! Store them in an airtight container in the refrigerator.
