Oh yes, these will bring you joy. I found the recipe over at Keto Diet blog after hearing Martina Slajerova on Jimmy Moore’s podcast. She and her partner have a fabulous website, so I hope you travel on over there to go treasure hunting! The nutritional info is provided by Martina, so I’ve added here for you too!
Today I am playing with “candy” that could double for a fat bomb. The method was super easy and my entire family, Keto or not are enjoying the heck outta them!
I hope you do to.
Nutritional values (per bar):
|of which Saturated||17.9||grams|
|Magnesium||45||mg (11% RDA)|
|Potassium||221||mg (11% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)
Ingredients (makes 12 bars):
- 3 cups shredded unsweetened coconut (225 g/ 8 oz)
- ¼ cup powdered Erythritol (40 g/ 1.4 oz)
- ½ tsp vanilla powder or 1 tbsp unsweetened vanilla extract
- 1 cup coconut cream (240 g/ 8.5 oz) – you can make your own
- ¼ cup extra virgin coconut oil (55 g/ 1.9 oz)
I used dark chocolate because it’s low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.
- Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.
- If you don’t have powdered Erythritol, place some granulated Erythritol in a food processor or a coffee grinder and pulse for a few seconds.
- Toast the coconut in the oven at 350 F/ 175 C for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.
- Mix the toasted coconut, Erythritol, vanilla, coconut cream and coconut oil. If the mixture is too sticky, place it in the fridge for 10-15 minutes before forming the bars.
- Using your hands, create 12 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes.
- Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating.
- Use a wooden stick to hold the coconut bars so you can coat in dark chocolate mixture from all sides. Place on a tray lined with baking mat or parchment paper. Drizzle any remaining chocolate on top.
- Place in the fridge for 30-60 minutes before serving. Keep refrigerated, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature). Enjoy!