About
These creamy coconut squares are coated in a rich chocolate shell and topped with desiccated coconut.
These make a great snack between meals or after dinner treat.
Ingredients
- 2 teaspoon desiccated unsweetened coconut by compass
- 2 tablespoon 100% pure erythritol by now
- 2 teaspoon coconut oil
- ⅔ cup desiccated unsweetened coconut by compass
- ½ teaspoon vanilla extract
- ½ cup coconut oil
- ⅓ cup coconut oil
- ⅓ cup cocoa powder, unsweetened
- ¼ cup raw coconut butter by artisana organics
- ¼ cup 100% pure erythritol by now
- ⅛ teaspoon salt, sea salt
Instructions
- Add 2/3 cup of desiccated coconut to a food processor along with 1/3 cup of coconut oil plus two teaspoons of coconut oil, 1/4 cup of coconut butter and a quarter cup of erythritol. Blend until well combined.
- Line a 3 x 6 inch mould or freezer proof dish with baking paper and spoon in the coconut mixture so that it is level.
- Transfer to the freezer for 30-40 minutes or until set.
- Before removing the coconut bar from the freezer, add the remaining erythritol, remaining coconut oil, cocoa powder, salt and vanilla extract to a food processor. Blend to combine, then with the motor of the food processor running, slowly add 2 teaspoons of water to thin the liquid.
- Remove the coconut bar from the freezer and slice into 8 even sized squares.
- Dip each coconut square into the liquid chocolate until well coated. Sprinkle each with a little of the remaining desiccated coconut and refrigerate until ready to serve.
Nutrition Facts
- Servings: 8
- Calories: 349.5kcal/1462.2kJ (per serving)
- Fat: 36.4g (per serving)
- Carbs: 15.9g (per serving)
- Protein: 1.9g (per serving)
