Preparation Time: 10 minutes | Chilling Time: 90 minutes
| Servings: 5
4 tbsp. coconut cream
10 tbsp. shredded coconut
4 tbsp. Erythritol
2 oz. sugar-free chocolate drops
1. Take a small mixing bowl and add the coconut cream,
shredded coconut, and Erythritol; keep mixing until you get a
crumbly and thick mixture.
2. Take a rectangular-shaped silicone mold and transfer the
prepared mixture into that, leaving a ¼-inch space for the
melted chocolate.
3. Place in the fridge to chill for half an hour.
4. Melt the chocolate with the help of a double boiler, and pour it
on top of the chilled coconut filling in the silicone mold.
5. Place in the fridge to chill for another half hour.
6. Line a baking tray with parchment paper, get the bars released
from the mold and transfer them onto the baking tray.
7. Pour some melted chocolate at the top of each bar, and place
it in the fridge once again for half an hour.
8. Once ready, pull out of the fridge, and enjoy.
Net Carbs 14.9g, Calories 83, Total Fat 7.4g, Saturated Fat 6.2g,
Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 18.9g,
Dietary Fiber 4g, Total Sugars 13.2g, Protein 2.3g, Calcium
13mg, Iron 3mg, Potassium 198mg

Leave a Reply

Your email address will not be published.