EGG-FREE, NUT-FREE, SOY-FREE, VEGETARIAN
PREP TIME: 10 MINUTES
COOK TIME: 5 MINUTES
FREEZING TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
Total Fat: 19 g
Total Carbs: 32 g
Net Carbs: 0 g
Fiber: 3 g
Sugar: 1 g
Sugar Alcohol: 29 g
Protein: 1 g
2 tablespoons coconut oil
½ cup unsweetened shredded coconut
¼ cup Swerve
½ cup sugar-Free, chocolate chips
LINE A SHEET pan with parchment paper; set aside.
Heat a large skillet over medium heat; add the oil. Once the oil is melted, add the coconut and cook, stirring frequently, until lightly browned and toasted, about 5 minutes.
Stir in the sweetener. Remove from the heat and add the chocolate chips. Stir to combine, then allow chocolate to melt.
Spread the mixture onto the parchment paper. Place in the freezer to harden for 10 minutes. (Afterward, it can be stored in the refrigerator.)
Cut into 4 equal pieces.
VARIATIONS TO TRY
Use ¼ cup sliced almonds and ¼ cup shredded coconut and toast together.
Add 2 tablespoons roasted and salted pepita seeds along with the chocolate.
Spoon the candy into little haystacks rather than into a single large pie shape.
COCONUT CHOCOLATE BARK