How to Make Coconut Chocolate Bars

Ingredients

• 1 cup (75 g) unsweetened, shredded coconut
• 0.33 cup (704 g) coconut cream
• 1 tsp vanilla extract, divided
• 1 tbsp (72 g) LAKANTO or erythritol, plus 7 tsp LAKANTO or erythritol, powdered in a coffee grinder
• 2 oz (60 g) cocoa butter
• 2 tbsp (74 g) unsweetened cocoa powder

1. Line a cookie sheet with parchment paper.
2. In a medium bowl, mix the shredded coconut, coconut cream, ½ teaspoon vanilla extract and 1 tablespoon (12 g) of sweetener and blend well with a spatula or a spoon.
3. Place the shredded coconut mixture on the parchment paper. Using plastic wrap, shape the mixture into a flat rectangle about 4 x 6 inches (10 x 15 cm) and 1 inch (2.5 cm) thick (measurements may vary).
4. Place the mixture in the freezer for 2 hours, until frozen solid. Remove from the freezer and cut into 6 bars.
5. While the coconut mixture is freezing, melt the cocoa butter in a small saucepan until liquefied, about 1 minute. Add the cocoa powder, powdered sweetener and ½ teaspoon of vanilla extract to the cocoa butter. Mix well on low heat for about 2 minutes, until all the ingredients are well blended. Let cool to room temperature, but still liquid.
6. Dip the frozen bars in the cocoa mixture, and turn to coat all sides evenly. Place the coated bars back on the cookie sheet and put in the refrigerator to harden, for at least 3 hours.
7. The bars can be kept in the fridge for a harder consistency or at room temperature for softer.