Low Carb Chocolate Coconut Bars Recipe 455
LOW CARB CHOCOLATE COCONUT BARS RECIPE - (4.5/5)
Provided by Koric
Number Of Ingredients 9
Steps:
- In food processor, process coconut oil, whipping cream, Da Vinci® Sugar Free Syrup, butter, chocolate whey protein, powdered milk, cocoa and erythritol. Stir in 3/4 cup coconut. Press into lightly greased (spray bottom of pan lightly with Pam) 9 x 5-inch loaf pan. Sprinkle remaining coconut over top and press coconut into mixture with back of a soup or dessert spoon. Freeze until firm and then refrigerate. Helpful Hint: This is quite a fudge-like confection and I love the combo of coconut and chocolate. It was sweet enough for me, but you could add the contents of a couple of Splenda packets, if desired - taste and see. It's hard to believe that this confection is actually good for you. Don't have an ounce of guilt over this one! This confection could be cut into 8 bars - as in protein bars - and carried in a plastic baggie in your purse. It will be a little softer, but you could always mitigate that by adding a couple tablespoons more of the whey protein or leave out a tablespoon of the sugar free syrup. Nutritional Analysis: 32 squares (8 x 4) 1 square: 74.4 calories; 3.4 g protein; 6.1 g fat; 1.5 g carbs
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- Add coconut shreds, coconut oil, coconut cream, and maple syrup to a food processor. Blend until you get a wet and sticky mixture, with smaller, just slightly noticeable coconut pieces. Note: the bigger the pieces, the more crumbly the bars will be.
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- In a medium saucepan, combine the coconut oil, coconut milk and sweetener. Cook until the oil is melted and the mixture starts to boil. Remove from heat and stir in the shredded coconut.
- Transfer the coconut filling to the prepared pan and refrigerate until it sets, at least 2 hours. Then, using a knife, cut the filling into about 20 rectangles (I cut mine 1-inch by 3-inches). Arrange the cut bars into a baking sheet lined with parchment paper, cover with plastic and bring it to the freezer to harden for 1 hour.
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