Ladies and gentlemen let me introduce: the coconut chocolate bar, one of the high-quality low carb snacks you may attempt!
Ingredients
- 1 cup unsweetened, shredded coconut
- 1 packet or ½ teaspoon of powdered Stevia
- 1 teaspoon vanilla extract
- ⅓ cup coconut cream
- four tablespoons coconut oil
- 2 tablespoons unsweetened cocoa powder
- OPTION - as opposed to coconut oil for the coating
- 2 oz.Cocoa butter
Instructions
- Mix shredded coconut with coconut cream,half of the vanilla extract and ½ packet of stevia and mix well with a spatula or a spoon
- Place the shredded coconut aggregate on a small cookie sheet covered with parchment paper
- Shape it into a flat rectangle about 4 inches by using 6 inches and 1 inch thick (measurements may additionally vary) You can resource your self with kitchen wrap to accomplish this.
- Place inside the freezer for 2 hours, until frozen stable
- Remove from the freezer and reduce into 5 bars
- In the meantime you'll prepare the chocolate coating:
- Melt coconut oil in a small sauce pan till liquified
- Add cocoa powder ultimate stevia and vanilla extract to the coconut oil
- Mix well on low heat for approximately 2 minutes, until all components are nicely blende
- Let cool to room temperature, however nevertheless liquid
- Now dip the bars inside the cocoa aggregate, and turn to all aspects to coat evenly. It allows if the bars are frozen stable so they won't wreck.
- Place bars back at the cookie sheet
- When all bars are all coated put in the fridge to harden.
- The bars may be kept in the fridge for more difficult consistency or at room temperature for softer.
- Cacao will soften if saved at a temperature too excessive.
OPTION
- If you need your chocolate coating to stay strong at room temperature use cocoa butter in preference to coconut oil.
- Proceed precisely within the same way as the use of the coconut oil.