Low Carb Chocolate Coconut Bars Recipe 455

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

Steps:

• In food processor, process coconut oil, whipping cream, Da Vinci® Sugar Free Syrup, butter, chocolate whey protein, powdered milk, cocoa and erythritol. Stir in 3/4 cup coconut. Press into lightly greased (spray bottom of pan lightly with Pam) 9 x 5-inch loaf pan. Sprinkle remaining coconut over top and press coconut into mixture with back of a soup or dessert spoon. Freeze until firm and then refrigerate. Helpful Hint: This is quite a fudge-like confection and I love the combo of coconut and chocolate. It was sweet enough for me, but you could add the contents of a couple of Splenda packets, if desired - taste and see. It's hard to believe that this confection is actually good for you. Don't have an ounce of guilt over this one! This confection could be cut into 8 bars - as in protein bars - and carried in a plastic baggie in your purse. It will be a little softer, but you could always mitigate that by adding a couple tablespoons more of the whey protein or leave out a tablespoon of the sugar free syrup. Nutritional Analysis: 32 squares (8 x 4) 1 square: 74.4 calories; 3.4 g protein; 6.1 g fat; 1.5 g carbs