Bounty protein bar

Combine gelatin 220 bloom (6 g), sweetener (25 g), and room temperature water (50 g). Let it sit for 20–30 minutes to swell.

Mix coconut paste (60 g) with cocoa butter (5 g). Heat until the butter melts and stir until smooth.

Add coconut milk (10 g) and mix.

Dissolve the gelatin completely (in short bursts in the microwave or in a water bath) and pour it into the coconut mixture. Stir.

Add protein (25 g or to taste and necessity) and mix.

Add shredded coconut (15–20 g) and mix.

Divide the mixture into molds, cover with plastic wrap in contact, and place in the refrigerator for 2–3 hours to stabilize.