Low Carb Coconut Bars

• Vegan
• Gluten free

• Condiments

  • 1/4 cup Coconut butter, raw

• Baking & Spices

  • 1/2 tbsp Stevia erythritol granulated sweetener
  • 1/2 tsp Vanilla extract, unsweetened

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened

Found on simplysohealthy.com

Description

Ingredients

• 3/4 cup unsweetened shredded coconut
• 1/4 cup raw coconut butter
• 1/2 Tablespoon stevia erythritol granulated sweetener
• 1 Tablespoon coconut oil, melted
• 1/2 teaspoon unsweetened vanilla extract
• 50 grams (1.75 ounces) dark chocolate, finely chopped. Stevia sweetened chocolate may be used.

Directions

• In a small bowl, mix together the coconut flakes, coconut butter, sweetener, coconut oil, and vanilla extract. You may use a spoon for this, but I find a pair of clean hands works better. Taste coconut mixture and add sweetener if necessary. Pack the coconut mixture into the molds. In a double boiler, melt chocolate stirring constantly. Using a spoon, spread two thirds of the chocolate evenly across the tops of the filled molds. Place molds in freezer for five minutes or until chocolate is set. Carefully remove the coconut bars from the molds. Place bars on a sheet of parchment. The layer of chocolate should be on the bottom. Using the remaining third of the melted chocolate, decorate the tops of the bars. A pastry bag with a small circular tip, a plastic bag with a small hole in one corner, or even a spoon could be used for this purpose. Store in the refrigerator in a covered container.