Almond Bliss Bars

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FOR BARS:

½ cup (120 g/4.2 oz) creamed  coconut milk 

1½ cups (112 g/4 oz) unsweetened

shredded coconut 

¼ cup (55 g/1.9 oz) coconut oil, 

at room temperature

2 tablespoons (20 g/0.7 oz) erythritol

or Swerve, powdered 

2 teaspoons sugar-free vanilla extract

or 1 teaspoon vanilla powder

Pinch salt

Few drops liquid stevia, to style  

(non-obligatory)

20 complete almonds (24 g/0.8 oz)

 FOR COATING 

( use any of the Do-it-yourself  Darkish Chocolate recipes talked about within the weblog)

2 ounces (56 g) extra-dark 90 p.c chocolate 

0.8 ounces (24 g) cacao butter  

Instructions 

1.  To make creamed coconut milk, comply with the directions on web page 93.

2. To make the bars: In a mixing bowl, stir collectively the creamed coconut milk,

shredded coconut, coconut oil, erythritol, vanilla, and salt. If you would like a

sweeter style, add the stevia and blend once more. Use your fingers to type the 

combination into 10 small bars, about 1 ounce/(32 g) every, and place them on 

a parchment-lined tray. Prime every bar with 2 almonds. Freeze for about 

half-hour.

3. To make the coating: Soften the darkish chocolate in a double boiler, or heatproof

bowl positioned over a small saucepan stuffed with 1 cup of water, over medium

warmth. Take away from the warmth and put aside to chill.

4. Gently pierce every bar with a toothpick or a fork. Working separately, maintain

every bar over the melted darkish chocolate and spoon the chocolate over it

to coat utterly. Flip the stick as you’re employed till the coating is solidified.

Place the coated bars on a parchment-lined tray and drizzle any remaining

coating over them. 

5. Refrigerate the coated bars for not less than quarter-hour to harden. Hold refrigerated

for as much as 1 week or freeze for as much as 3 months.

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