Chocolate Coconut Bar
Recipe makes 12 servings/bars
3 scoops HLTH Code Creamy Vanilla
3 cups unsweetened shredded coconut
1 cup sugar-free condensed milk
½ cup Monk fruit sweetener
For the chocolate coating:
3oz. cocoa butter
3 tbsp unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp sunflower lecithin
6 tbsp powdered Monk fruit
Make the bars; in a mixing bowl combine HLTH Code Creamy Vanilla, shredded coconut, sweetener, condensed milk, and sweetener. Stir until well mixed.
Transfer the mixture to a lined 8×8-inch pan and press down firmly.
Pop into a freezer for 10 minutes. Cut the mixture into 12 bars.
Make the coating; melt cocoa butter over a double boiler.
Stir in the rest of the ingredients and mix well.
Drizzle the cocoa mixture over the bars.
Place them into a fridge until the coating is firm.
Serve and enjoy.
2.3g NET Carbs