Ingredients
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3 cups coconut flakesmix of large and small flakes give better texture
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1 cup Coconut Oil
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1/4 cup sugar free pancake syrupsyrop can be replaced with liquid sweetener
Directions
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Line an 8 x 10-inch pan or large loaf pan with parchment paper or foil and set aside.
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In a large mixing bowl, add all your ingredients (Unsweetened Coconut different sizes work the best), sugar free pancake syrup, melted coconut oil and mix very well. Pour batter into the lined pan. Lightly wet your hands and press firmly in place. Place in the fridge or freezer to firm up.
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Once firm, remove and cut into bars or bite-size squares. Place in the refrigerator.
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Melt your chocolate chips or chocolate bars of choice and individually, with a brush cover your coconut bars with melted chocolate or dip each coconut bar in the melted chocolate until coated evenly. Repeat until all the bars are evenly coated. Refrigerate until chocolate firms up and enjoy!
Steps
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1
Done
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Mix all ingredientsMelt coconut oil and mix it with coconut flakes. Use shredded coconut and flakes large and small. It will nice coconut texture and keep the bar from falling apart. |
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2
Done
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form your barsTransfer butter into the cooking sheet and distribute evenly and press it down with wet hands. Put to freeze to firm. Cut on 32 pieces with pizza knife or sharp knife. Dip in chocolate or use a brush to cover bars with chocolate. I found out that brash works for me better because coconut oil is melting fast when contacted with hot chocolate. Put to fridge until chocolate is hardened. Enjoy! |
