Keto Coconut Bars

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Keto Coconut Bars

Ingredients


4 cups shredded coconut

1 cup coconut milk

180ml coconut oil, melted

¼ tsp vanilla powder or ½ tsp vanilla paste

3 Tbsp monk fruit sweetener or xylitol (or ½ tsp liquid stevia)



Keto chocolate: (or alternatively purchase dark chocolate of at least 90% cacao)

½ cup cacao powder, sifted

3 Tbsp coconut butter

150g cacao butter, chopped

½ tsp liquid stevia



Method


1. Blitz the shredded coconut in a food processor to form crumbs. Then add the coconut milk, coconut oil, vanilla and sweetener and blend for 30 seconds.

2. Cut a sheet of baking paper to 30 x 20cm and pllace on the benchtop with the long side facing you. Working from the edge closest to you, spoon a quarter of the coconut mixture across the sheet leaving a 1cm gap from the edge. Then start rolling the edge closest to you tightly to wrap the mixture and form a log. Roll right to the end of the paper. Smooth out the outside of the log to remove any air pockets. Place on a tray and repeat to make four logs. Put them into the fridge for 1 hour.

3. Line a tray with baking paper and gently melt the chocolate in a heatproof bowl over a pot of simmering water. Better if the bowl doesn't touch the water to avoid it overheating.

4. Take the logs out of the fridge and cut into 5cm pieces. Dip the pieces in the chocolate and put onto the baking sheet. Put them back in the fridge for another 30 mins to set the chocolate. If the chocolate coating is very thin, you can re-dip them in chocolate and put back in the fridge again to set a second time.

5. These can be stored in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.



— Taken from 'Easy Keto' by Pete Evans



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