COCONUT CHOCOLATE BARS

Oct 18

As a child, I loved sweets and treats especially anything with chocolate. Chocolate bars like Bounty, Snickers, and Milky Way were my favorites. Switching to a sugar-free diet was really hard for me. The only sugar allowed on the Specific Carbohydrate Diet is honey, and I had to adjust and learn with my newly adopted lifestyle. It took a while for my sugar cravings to vanish. Once my body got used to it and my health started improving, I really felt the benefits. I have been on the diet for nine years now, and in my daily life I really don’t miss sugar at all. At first, I often missed the special occasions that offered sweet treats, so I made the effort to find and create my own SCD-legal treats for holidays and birthdays. The coconut cubes are SCD legal and made with only honey as a sweetener. I added the chocolate glaze because my family’s guts have improved sufficiently to reintroduce 100% chocolate and cocoa into our diet. I was surprised that I was able to recreate the taste of my old favorite Bounty coconut chocolate bars in a sugar-free version. They turned out so tempting that the first batch vanished from my fridge before I could even photograph them! They make wonderful Halloween or Christmas treats and make perfect gifts for any occasion.

INSTRUCTIONS
for the coconut bars:
1/2 cup plain yoghurt (If you are sensitive to lactose I recommend homemade 24 hour yoghurt)
1/2 cup coconut butter
1/3 cup honey
1 vanilla bean
2 1/2 cups shredded coconut

for the frosting:
1 recipe of honey sweetened chocolate coating

INGREDIENTS
for the coconut bars;
Melt the coconut butter and set aside. Cut the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Add vanilla seeds, yoghurt, and honey to a mixing bowl and mix well. Add the shredded coconut and mix until lumps form. Add the coconut butter and combine once more.

Line a 9” square baking dish with parchment paper.

Add the coconut mixture to the baking pan and push into an even layer with a tablespoon. Refrigerate for an hour.

Remove the firm coconut mass from the baking dish and cut into rectangles. Keep refrigerated until ready to cover with chocolate.

Cover with honey sweetened chocolate coating.

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