Name: Bountiful Coconut Chocolate Bar
Ingredients: 200 g 6 bars Ross milk chocolate; a pinch of salt; 1 heaped tsp coconut oil; 1½ cups dessicated/shredded coconut; 1 Tbsp Swerve sweetener; 1½ Tbsp coconut oil; 4 Tbsp 60 mL water

Print Recipe

Bountiful Coconut Chocolate Bar

Course: Dessert, Snack

Cuisine: American

Keyword: Chocolate, Diabetic friendly, Keto

Servings: large squares

Calories: 390kcal

Equipment

saucepan
Spatula
Mixing spoon
Mixing bowl
Tupperware container or baking sheet (approx. 5.5 x 4 inches)
Greaseproof paper

Ingredients

Chocolate Layers

200 g 6 bars Ross milk chocolate
a pinch of salt
1 heaped tsp coconut oil

Filling

1½ cups dessicated/shredded coconut
1 Tbsp Swerve sweetener
1½ Tbsp coconut oil
4 Tbsp 60 mL water

Instructions

Lay out all of the ingredients.
Place the coconut oil in a small saucepan, and heat gently until melted.
Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.
Place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job.
Otherwise the bain marie method will do.
Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). Place in the freezer to solidify – 20 minutes or so should do the trick.
Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes.
Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.
When it is solid, but not frozen, remove from freezer, and turn upside down. Remove the greaseproof paper.
Cut into your desired shapes. Keep in an airtight container, and consume within 3 days.
Enjoy!