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Keto Coconut Chocolate Squares
These creamy coconut squares are coated in a rich chocolate shell and topped with desiccated coconut.
How to Make It
Step 1
Add 2/3 cup of desiccated coconut to a food processor along with 1/3 cup of coconut oil plus two teaspoons of coconut oil, 1/4 cup of coconut butter and a quarter cup of erythritol. Blend until well combined.
Step 2
Line a 3 x 6 inch mould or freezer proof dish with baking paper and spoon in the coconut mixture so that it is level.
Step 3
Transfer to the freezer for 30-40 minutes or until set.
Step 4
Before removing the coconut bar from the freezer, add the remaining erythritol, remaining coconut oil, cocoa powder, salt and vanilla extract to a food processor. Blend to combine, then with the motor of the food processor running, slowly add 2 teaspoons of water to thin the liquid.
Step 5
Remove the coconut bar from the freezer and slice into 8 even sized squares.
Step 6
Dip each coconut square into the liquid chocolate until well coated. Sprinkle each with a little of the remaining desiccated coconut and refrigerate until ready to serve.
Ingredients
- Desiccated Unsweetened Coconut by Compass
2 teaspoon
- 100% Pure Erythritol by Now
2 tablespoon
- Coconut Oil
2 teaspoon
- Desiccated Unsweetened Coconut by Compass
2 teaspoon
- Vanilla Extract
½ teaspoon
- Coconut Oil
2 teaspoon
- Coconut Oil
2 teaspoon
- Cocoa Powder, Unsweetened
⅓ cup
- Raw Coconut Butter by Artisana Organics
¼ cup
- 100% Pure Erythritol by Now
2 tablespoon
- Salt, Sea Salt
⅛ teaspoon
