Chocolate and coconut it’s like the perfect island wedding. Add almonds, and it’s the perfect love triangle! These sugar-free bars are absolutely irresistible and make a great post-workout snack.
Ingredients
For Bars
- ½ cup (120 g/4.2 oz) creamed coconut milk
- 1½ cups (112 g/4 oz) unsweetened shredded coconut
- ¼ cup (55 g/1.9 oz) coconut oil, at room temperature
- 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
- 2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder
- Pinch salt
- Few drops liquid stevia, to taste (optional)
- 20 whole almonds (24 g/0.8 oz)
- 2 ounces (56 g) extra-dark 90 percent chocolate
- 0.8 ounces (24 g) cacao butter
For Coating
- Homemade dark chocolate
How to Make It
- Make the creamed coconut milk. To make the Bars
- In a mixing bowl, stir together the creamed coconut milk, shredded coconut, coconut oil, erythritol, vanilla, and salt. If you want a sweeter taste, add the stevia and mix again. Use your hands to form the mixture into 10 small bars, about 1 ounce/(32 g) each, and place them on a parchment-lined tray. Top each bar with 2 almonds. Freeze for about 30 minutes. To make the Coating:
- Melt the dark chocolate in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Remove from the heat and set aside to cool.
- Gently pierce each bar with a toothpick or a fork. Working one at a time, hold each bar over the melted dark chocolate and spoon the chocolate over it to coat completely. Turn the stick as you work until the coating is solidified. Place the coated bars on a parchment-lined tray and drizzle any remaining coating over them.
- Refrigerate the coated bars for at least 15 minutes to harden. Keep refrigerated for up to 1 week or freeze for up to 3 months.
