Best Low Carb Chocolate Coconut Bars Recipes
LOW CARB CHOCOLATE COCONUT BARS RECIPE - (4.5/5)
Provided by Koric
Number Of Ingredients 9
Steps:
- In food processor, process coconut oil, whipping cream, Da Vinci® Sugar Free Syrup, butter, chocolate whey protein, powdered milk, cocoa and erythritol. Stir in 3/4 cup coconut. Press into lightly greased (spray bottom of pan lightly with Pam) 9 x 5-inch loaf pan. Sprinkle remaining coconut over top and press coconut into mixture with back of a soup or dessert spoon. Freeze until firm and then refrigerate. Helpful Hint: This is quite a fudge-like confection and I love the combo of coconut and chocolate. It was sweet enough for me, but you could add the contents of a couple of Splenda packets, if desired - taste and see. It's hard to believe that this confection is actually good for you. Don't have an ounce of guilt over this one! This confection could be cut into 8 bars - as in protein bars - and carried in a plastic baggie in your purse. It will be a little softer, but you could always mitigate that by adding a couple tablespoons more of the whey protein or leave out a tablespoon of the sugar free syrup. Nutritional Analysis: 32 squares (8 x 4) 1 square: 74.4 calories; 3.4 g protein; 6.1 g fat; 1.5 g carbs
COCONUT CHOCOLATE BARS - LOW CARB
From The Nourished Caveman/Vivica Menegaz. Low carb. Recipe calls for Stevia. I prefer honey, but I think this would make it too goopy to harden, so I went with the Stevia. Cook time is chill time.
Provided by sheepdoc
Categories < 4 Hours
Time 2h15m
Yield 5 bars, 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix coconut with coconut cream, 1/2 t vanilla and 1/2 packet of stevia.
- Place on cooike sheet lined with parchment paper and form into 4 x 6 inch rectangle.
- Place in freezer 2 hours, until frozen solid.
- Meanwhile, melt coconut oil until liquid. Add cocoa, 1/2 packet of Stevia, 1/2 t vanilla. Mix well on low heat for about 2 minutes. Let cool to room temperature, but still liquid.
- Cut frozen coconut into 5 bars.
- Dip bars into cocoa mixture and place back on parchment paper lined cookie sheet.
- Allow to harden in refrigerator.
Nutrition Facts : Calories 451, Fat 40.9, SaturatedFat 36.1, Sodium 24, Carbohydrate 22.5, Fiber 7.8, Sugar 13.6, Protein 3.8
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