Ingredients (makes 16 bars)
Filling;
120g desiccated coconut (11.16g carbs)
30g coconut oil (zero)
100ml coconut cream (1.9g carbs)
Coating;
80g Lindt Excellence 99% chocolate (6.4g carbs)
15g coconut oil (zero)
16x half pecans (1.66g)
Melt down the coconut oil (30g), add in the desiccated coconut, give a little mix then add in the coconut cream. Mix well with a spoon/spatula.
Pop the mix into your silicone mold, press down to make a smooth surface. Refrigerate for at least an hour.
After chilling, they should be easy to pop out of the silicone mold.
For the coating, melt down the remaining coconut oil, add in the chocolate (chopped). You may need to pop in the microwave - 10 seconds at a time, until melted.
Pop the chilled bars one at a time into the melted choc, then leave to set on some parchment paper, don't forget to add half a pecan (or other nut of your choice - adjust carbs if needed)
Pop back into the fridge to help the chocolate harden.
Enjoy!
*the main photo features 15 bars not 16, as my dad couldn't wait!
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