Bountiful Coconut Chocolate Bar
Are you a coconut lover or is someone you know? If so, these sugar-free chocolatey bars are for you. The crisp snap of dark chocolate with the fresh, fruity, nutty taste of coconut makes a treat to satisfy any coconut or chocolate craving. Due to the carb count (35 grams per serving), these are not a good choice for keto-dieters, but for everyone else (including diabetics), these are a lovely indulgence.
Servings: 4 large squares
- Mixing spoon
- Mixing bowl
- Tupperware container or baking sheet (approx. 5.5 x 4 inches)
- Parchment or Wax Paper
- 6 bars (204 g) Milk Ross Chocolates
- 1 pinch salt
- 1 heaped tsp coconut oil
- 1½ cups desiccated/shredded unsweetened coconut
- 1 tbsp Swerve sweetener
- 1½ tbsp coconut oil
- 4 tbsp water
- Lay out all of the ingredients.
- Place the coconut oil in a small saucepan, and heat gently until melted.
- Add the desiccated coconut, sweetener and water. Mix for a couple of minutes, then remove and set aside to cool.
- Place your chocolate layer 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.
- Pour a few spoons of the chocolate in the base of the Tupperware or pan. 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 20 minutes to set.
- When bar 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 for up to 3 days.
Calories: 390kcal | Carbohydrates: 40g | Protein: 3g | Fat: 25g | Sodium: 140mg | Potassium: 320mg | Fiber: 5g
Note: original recipe published on www.yummly.com