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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Keto Coconut Fudge Bars Recipe

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This recipe for Keto Coconut Fudge Bars is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups shredded unsweetened coconut (240g)
1/4 cup sweetener (see note below)
1/2 cup melted coconut oil or coconut butter (96g)
1/2 tsp pure vanilla extract
1/4 tsp salt
1 1/2 cup chocolate chips or sugar free chocolate chips
1/3 cup almond butter (or additional chips or coconut oil/butter)
Directions:
Directions:
You can either use 1/4 cup liquid sweetener (agave, honey, pure maple syrup) OR stevia for the equivalent sweetness and add 1/4 cup additional coconut oil to make up the liquid difference.

Line an 8×8 pan with parchment going up the sides. Combine first 5 ingredients – I like to blend in a food processor, but it can be done by hand. (If skipping the food processor, you can increase coconut oil to 2/3 cup to ensure they aren’t crumbly. However, the bars in the photos were mixed by hand without the extra oil and still held their shape enough to cut. So it’s up to you!) Spread about 2/3 of the mixture into the pan. Press down really well. Carefully melt the chocolate, stir in almond butter if using, and spread over top of the coconut. Sprinkle remaining coconut on top, press down, and refrigerate 1 hour or until firm. On cool days or for indoor parties, the bars are fine to leave out. Store leftovers in the fridge or freezer.
Number Of Servings:
Number Of Servings:
20 squars
Preparation Time:
Preparation Time:
30 min

 

 

 

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