Keto Toasted Coconut and Chocolate Bars (nut-free, dairy-free, grain-free)
Satisfy your chocolate cravings without the sugar with these nut-free, dairy-free, grain-free Keto Toasted Coconut and Chocolate Bars! This is one easy and delicious keto, low-carb, THM:S chocolate dessert you won't want to miss!
Ingredients
For the Keto Coconut Flour Shortbread Crust
- 2eggsroom temperature
- 3/4cup coconut flour
- 1/3cup palm shortening*or butter, if dairy is tolerated
- 2tablespoonsLakanto White(or Dietz Sweet or stevia to taste)
- 1/2teaspoonsalt
For the Toasted Coconut Butter Layer
- 2-1/2cupsfinely shredded coconut
- 5drops liquid vanilla stevia
- 1pinchsalt
For the Chocolate Layer
- 6tablespoonsfermented raw cacao powder
- 6tablespoonscoconut oil
- 10 to 15dropsliquid vanilla steviaor Lakanto or Dietz Sweet (3-4 tablespoons)
- 1pinchsalt
Instructions
For the Keto Coconut Flour Shortbread Crust
Preheat oven to 350 degrees Fahrenheit.
Line an 8"x8" baking dish with parchment paper going up all 4 sides.
Combine the crust ingredients in a mixing bowl or bowl of a stand mixer. Mix until combined.
Press the crust evenly on the bottom of the lined baking dish. Do not go up the sides.
Bake for 20 to 22 minutes, or until the edges begin to brown. The middle does not brown; this is ok.
Remove from the oven and set aside to cool. You may also put it in the freezer to cool more quickly.
For the Toasted Coconut Butter Layer (make while crust is baking)
In a dry skillet, toast the coconut until golden brown.
Remove 1/3 cup of the toasted coconut and set aside. This will be your topping.
Add the remaining toasted coconut to a high-speed blender and process until smooth, stopping to scrape down the sides as needed. Add the salt and stevia at the end of processing.
When the crust is cool, pour the toasted coconut butter into the crust and spread evenly.
Place the dish in the freezer until the toasted coconut butter layer is hard.
For the Chocolate Layer (make while crust is baking)
In a small saucepan, melt the coconut oil with raw cacao powder, whisking until smooth.
Whisk in stevia (or other sweetener) and salt.
Pour over the frozen toasted coconut butter layer.
Place into the freezer to harden.
Finally, sprinkle the reserved toasted coconut over the top of the chocolate.
Remove the entire thing from the dish by using the parchment paper to lift it out.
Cut into 16 even squares and serve!