Low Sugar Double Coconut Chocolate Bars
Easy
Prep 20 min + Chilling time
So addictive…I made a large batch of these Low Sugar Double Coconut and Chocolate Bars and then divided the mix to make my Rasberry Bliss Chocolate bars…they were delicious as well and a well-deserved treat when I wanted something special.
This is a very straight forward recipe, so easy and just one food processor needed. I found that even the size of these were quite large and I could have made them half the size so this will yield almost double – great for a party or gifts for friends.
Once you have made these do try the Raspberry version, its doubly as easy and you can make some bliss balls as well!
Ingredients
- 4 cups shredded coconut – read the labels as I have noticed some of the shredded coconuts tend to be packaged with sugar
- 2/3 cup melted coconut oil
- 2/3 coconut milk + 2 tbs extra if needed
- 100g xylitol icing sugar
- 1 tbs water
- 400g low sugar /keto chocolate
- extra coconut for decorating
Double recipe of Low Carb Chocolate – for dipping and decorating
Recipe Steps
-
- Place the icing sugar into a small saucepan with the tablespoon of water and dissolve the sugar over a moderate heat, stirring the mix for 2-3 minutes. Bring the sugar syrup to a boil for about 1 minute.
- Add the sugar mix to a food processor along with the shredded coconut, coconut oil and coconut milk and blend until combined. About 203 minutes.
- When the mix is ready it will stick together when squeezed.
- Spoon small amount of the coconut mix onto a sheet of baking paper on a tray. Place the coconut bars into the freezer until set.
- Make the keto chocolate as per the recipe
- Dip the bars into the chocolate placing them back on the paper and back into the freezer. Repeat this process a couple of times until a good coating of chocolate is all over the bars.
- On the last dipping, sprinkle the bars with coconut or your desired garnish and set them back it the freezer.
- Stor in an airtight container in the fridge or freezer. The bars will keep for up to 3 months in the freezer.