About
This keto take on Nanaimo bars is rich with a crunchy chocolate base, a creamy coconut center and a smooth chocolate topping.
Perfect for snacking or an after dinner treat.
Ingredients
- 1 ½ tablespoon coconut oil
- 4 ounce food cupboard home baking almonds ground by sainsbury's
- 1 tablespoon cocoa powder, unsweetened
- 1 teaspoon 100% pure erythritol by now
- 1 tablespoon, shredded coconut, dried, shredded or flaked, unsweetened
- 2 tablespoon coconut oil
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon vanilla extract
- ½ cup raw coconut butter by artisana organics
- 1 tablespoon maple flavored syrup by lakanto
- ½ cup coconut oil
- ¼ cup cocoa powder, unsweetened
Instructions
- Add the ground almonds, erythritol and one tablespoon of cocoa powder to a mixing bowl. Melt 1.5 tablespoons of coconut oil and add to the bowl. Mix together to form a crumb.
- Add the shredded coconut and stir through the crumb.
- Tip the base mixture into a freezer proof 6×6 inch dish or mold and press into a firm and even layer. Transfer to the freezer for 10 minutes to set.
- Whilst the base is setting you can prepare the filling. Add the coconut butter, 2 tablespoons of coconut oil, 1 tablespoon of lakanto syrup and vanilla to a food processor. Blend until smooth and creamy.
- Remove the base from the freezer and spoon over the coconut filling. Return to the freezer for a further 10 minutes to set.
- Whilst the filling sets you can prepare the topping. Add the remaining coconut oil, cocoa powder and syrup to a food processor. Blend until smooth and sauce like.
- Remove the bars from the freezer and spoon over the chocolate topping.
- Transfer back to the freezer for a further 15 minutes to set the top. Remove from the freezer 10 minutes before serving and slice with a warm knife.
Nutrition Facts
- Servings: 6
- Calories: 512.3kcal/2143.3kJ (per serving)
- Fat: 51.6g (per serving)
- Carbs: 13.5g (per serving)
- Protein: 7.0g (per serving)
