Ingredients
• The Filling:
• 2 cups Unsweetened shredded coconut.
• ½ cup Coconut milk (full fat, from the tin) or melted coconut oil.
• 2 scoops Vanilla protein powder (this provides the sweetness and the protein).
• Optional: A pinch of sea salt to enhance the flavor.
• The Coating:
• 100g Sugar-free dark chocolate chips.
• 1 tsp Coconut oil (for a glossy, smooth finish).
Preparation Steps
1. Mix the Base: In a medium bowl, combine the shredded coconut, coconut milk/oil, and protein powder. Mix until it forms a thick, slightly sticky dough. If it’s too dry, add a tablespoon more of coconut milk.
2. Shape: Line a small square container with parchment paper. Press the mixture firmly into the bottom (about 2cm thick). Alternatively, you can shape them into small rectangular bars by hand.
3. Chill: Place the tray in the freezer for about 30 minutes to set. This makes the dipping process much easier.
4. Chocolate Coating: Melt the sugar-free chocolate and coconut oil together in the microwave in 30-second bursts, stirring until smooth.
5. Dip & Set: Take the cold bars and dip them into the melted chocolate. Place them back on the parchment paper and refrigerate until the chocolate is hard.
6. Store: Keep these in the fridge or freezer for a refreshing, cold snack.
Why They Are Great for You
• Keto-Friendly: At only 3g net carbs, these bars help keep your body in fat-burning mode (ketosis) while satisfying your sweet tooth.
• High in MCTs: Coconut is a great source of Medium-Chain Triglycerides, which provide quick energy for the brain and body.
• Zero Refined Sugar: By using protein powder and sugar-free chocolate, you avoid the energy spikes and crashes of traditional candy bars.