Ingredients

The following ingredients have 14 Servings
  • 2 1/2 Cups Unsweetened Shredded Coconut
  • 14 oz (2 cans) Condensed Coconut Milk
  • 1/2 Cup Erythritol (or preferred granulated sweetener)
  • 18 oz (2 bags) Dark Chocolate Chips

Instruction

  • In a large bowl, mix together the shredded coconut, condensed coconut milk, and erythritol until you get a sticky coconut "dough".
  • Use your hands to form about 14 (2 tablespoons each) coconut logs/bars and place then on a wax paper lined baking sheet (or large flat plate). Freeze overnight (or at least 3-4 hours).
  • In a greased microwave-safe bowl, melt the dark chocolate chips (mixing at 30 seconds intervals works best).
  • Allow the melted chocolate to come to room temperature before using two forks to dip and coat the firm coconut bars you had in the freezer.
  • Place the, now coated in chocolate, coconut bars back on the wax paper sheets and refreeze until you are ready to consume.
  • You can keep them in the refrigerator for 4-5 days, but freezer is best.