Low Carb No-Bake Layered Coconut-Chocolate Bars
How to Make It
Step 1
Line a 9 by 13 pan with aluminum foil, with the ends of the foil extending over the sides of the pan, and spray with cooking spray. In a medium-sized microwave-safe bowl, add 5oz of chocolate with ½ cup of butter and microwave on high for 1 minute or until the butter is melted. Stir to ensure the chocolate is melted and no lumps are left behind.
Step 2
Meanwhile, preheat the oven to 180C/350F and line a rimmed baking sheet with parchment paper. Add the almond flour to one side of the baking sheet, then the walnuts next to the almond flour, and the coconut flakes to the last end and bake for 7 minutes until toasted, tossing halfway through to ensure the coconut flakes do not burn. Once toasted, crush the walnuts into small pieces in a bag, then add the crushed walnuts, almond flour, and 1 cup of the toasted coconut flakes into the melted chocolate.
Step 3
Stir using a spatula to evenly coat the dry ingredients into the chocolate and spread the mixture in the baking pan lined with aluminum foil. Transfer the pan to the refrigerator and chill for about 20 minutes until the mixture is very firm and fully set.
Step 4
Meanwhile, to a stand mixer, add the cream cheese and beat until creamy. Add in the milk and the instant pudding and mix until the mixture is creamy. Then add 1 cup of toasted coconut flakes and combine.
Step 5
Spread the pudding mix over the chilled chocolate and transfer the pan to the refrigerator to chill for another 10 minutes. Microwave the remaining 3oz of chocolate with ¼ cup of butter.
Step 6
Mix until all the chocolate is melted and spread over the pudding mixture. Top with the leftover ½ cup of toasted chocolate flakes and chill in the refrigerator for about 1 hour until completely firm. Using a warm knife, cut into 24 squares and enjoy.
Ingredients
- 55% Cocoa Sugar Free Dark Chocolate Chips by Lily’s – 8 ounce
- Butter – ¾ cup
- Almond Flour – ½ cup
- Walnuts – 1 cup, halves
- Coconut, Dried, Shredded Or Flaked, Unsweetened – 2-½ cup, shredded
- Cream Cheese – 8 ounce
- Almond Milk – 1 cup
- Instant Pudding Sugar Free Fat Free Vanilla by Jell-o – 3 ounce