Ingredients:
3 cups shredded coconut
45ml Erythrithol
250ml coconut cream
15ml vanilla extrac
1 slab 85% Lindt Chocolate
Method:
Mix shredded coconut with coconut cream, erythritol and vanilla extract.
Shape into flat rectangle in baking tray lined with wax paper and place in freezer for 2 hours or till frozen solid.
Remove from freezer and cut into bars.
Melt Lindt chocolate in microwave and drizzel over the bars.
Place back on wax paper and refrigerate to harden.
Bars can be kept in fridge for harder consistancy or room temp. for softer.
Calories per bar 276
Fat 2
Protein 0.20
Carbs 0.50
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