Ingredients
For the coconut bars
- 200 g Thick cream
- 40 g Xylitol (or other sweetener to taste)
- 1/2 tsp. xanthan gum
- 15 g Butter
- 90 g Grated coconut
For coating
- 80 g Dark chocolate minimum 85%
- 2 vs. soup Coconut oil
Instructions
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Mix the cream, butter, xanthan gum and xylitol in a heavy-based saucepan and heat over low heat while stirring for around ten minutes. The mixture should thicken without burning.
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Remove the pan from the heat and pour in the grated coconut, mixing carefully with a spatula.
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Place a sheet of parchment paper at the bottom of a cake tin and pour the coconut mixture into it. Flatten it well and refrigerate for at least an hour.
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Prepare the melted chocolate with the coconut oil in a bain-marie and add a little liquid sweetener (for the quantity, it really depends on everyone's tastes).
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Make 12 bars by cutting the coconut mixture. We used wooden picks to make like 'lollipops' which allowed us to handle them more easily when we coated them in chocolate.
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Coat the bars with melted chocolate, place them on a baking tray covered with a sheet of parchment paper and place back in the fridge.
Servings: 12 bars
Carbohydrates: 3g
Protein: 1.5g
Lipids: 12g
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