Low-carb chocolate bars

Servings: 5 bars

Ingredients

• 1 cup unsweetened shredded coconut
• 1 packet or ½ teaspoon powdered Stevia
• 1 teaspoon natural liquid vanilla extract
• ⅓ cup unsweetened coconut cream
• 4 tablespoons coconut oil
• 2 tablespoons unsweetened cocoa powder

*** OPTION: 2 oz cocoa butter

Instructions:

1. Mix the shredded coconut with the coconut cream, half of the vanilla extract, and ½ packet of Stevia, and mix well with a spatula or spoon
2. Place the shredded coconut mixture on a small baking sheet lined with parchment paper
3. Shape into a flat rectangle approximately 4 inches by 6 inches and 1 inch thick
4. Place in the freezer for 2 hours, until frozen solid
5. Remove from the freezer and cut into 5 bars

Meanwhile, prepare the chocolate coating:

1. Melt the coconut oil in a small saucepan.
2. Add the remaining cocoa powder, the remaining half of the Stevia, and the vanilla extract to the coconut oil
3. Mix well over low heat for about 2 minutes, until all ingredients are well combined
4. Let cool to room temperature, but keep liquid
5. Now, dip the bars into the cocoa mixture and turn on all sides to coat evenly.
6. It will be easier for you if the bars are frozen so they don't break.
7. Place the bars on the baking sheet
8. When all the bars are coated, place in the refrigerator to harden.
9. The bars can be kept in the refrigerator for a firmer consistency or at room temperature for a softer one.
10. The cocoa will melt if kept at too high a temperature.

*** OPTION 2

If you want your chocolate coating to remain solid at room temperature, use cocoa butter instead of coconut oil. Proceed in exactly the same way as when using coconut oil.

IMPORTANT:

You can adjust the Stevia gradually until you reach the right level of sweetness without making it bitter or too sweet.