When you eat consistently in this lower-sugar way, you don't need as much sweet to taste sweet. So to an outsider, the use of ingredients like straight unsweetened chocolate may seem strange, but it makes sense to the people in it. This recipe is lightly sweetened but is mostly high-fat ingredients. They will be shown plain but we are probably going to melt some of our Stevia-sweetened chocolate chips to drizzle on the top.
Serving Size: 1
2 cups (100g/3.5 oz) unsweetened desiccated coconut
1/2 cup (115g/4 oz) salted butter, melted*
1/4 cup (40g/1.2 oz) granular erythritol*
- In a large bowl, combine the coconut, butter, and erythritol. Stir well.
- Line a 8.5x5 inch (22x13 cm) loaf pan with parchment paper. Transfer the mixture to the pan and use a spoon to press it down flat. Transfer to the freezer to set for 1 hour.
- Cut into 6 equal-sized bars. Store in an airtight container for up to 2 weeks.
* Notes from JennyBakes: I usually only keep unsalted butter on hand, so I looked it up and found a recommended 1/4 tsp per 1/2 cup butter, and went with it. I had powdered Swerve on hand so that's what I used.
I found quite a few recipes in this cookbook that I would try:
- Vanilla Cake with Fresh Berries
- Lemon Coconut Cake with Cream Cheese Icing
- Chocolate Chia Seed Pudding
- Raspberry Souffle
- Chocolate-Covered Cheesecake Fat Bombs
- Chocolate Espresso Truffles