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Instructions
- In a large bowl, combine the shredded coconut, coconut cream, protein powder, honey, and vanilla extract. Stir until the mixture is well-blended and holds together when pressed.
- Line an 8×8-inch baking dish with parchment paper. Press the coconut mixture evenly into the dish. Refrigerate for 1 hour or until firm.
- Once the mixture is firm, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Cut the coconut mixture into bars and dip each bar into the melted chocolate, ensuring it is fully coated. Place on a wire rack or a baking sheet lined with parchment paper.
- Refrigerate the coated bars for another 30 minutes until the chocolate is set.
Chef’s Tips
- Use fine shredded coconut for a smoother texture.
- Substitute dark chocolate with milk chocolate for a sweeter taste.
- Store bars in an airtight container in the fridge for up to two weeks.
Nutrition (per serving)
Approx. 240 calories, 3g protein, 18g carbs, 18g fat
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