Chocolate and Coconut. These sugar-free bars are absolutely irresistible and make a great post-workout snack - if required or right after a light meal.
- 1/2 cup creamed coconut milk
- 1 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil, at room temperature
- 2 tbsp powdered erythritol
- 2 tsp sugar-free vanilla
- few dops liquid stevia, to taste (optional)
- 20 Whole almonds
For the coating - use melted dark chocolate, 56g of extra-dark 90 percent chocolate. and 24g of cocoa butter.
To make the bars:
“In a mixing bowl, stir together the creamed coconut milk, shredded coconut, coconut oil, erythritol or Swerve, vanilla, and salt. If you want a sweeter taste, add the stevia and mix again. Use your hands to form the mixture into 10 small bars, about 1 ounce (32 g) each, and place them on a parchment-lined tray. Top each bar with 2 almonds. Freeze for about 30 minutes.”
To make the coating:
“Melt the dark chocolate and cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Remove from the heat and set aside to cool.
Gently pierce each bar with a toothpick or a fork. Working one at a time, hold each bar over the melted dark chocolate and spoon the chocolate over it to coat completely. Turn the stick as you work until the coating is solidified. Place the coated bars on a parchment-lined tray and drizzle any remaining coating over them.
Refrigerate the coated bars for at least 15 minutes to harden. Keep refrigerated for up to 1 week or freeze for up to 3 months.”