So, I have been following the Keto diet for a few months and always enjoy some different recipes because it is very easy to get stuck
completed original coconut crack bar
in a rut of eating the same things and then there is the sweet tooth that pops up now and again. So these may not be for everyone as not everyone likes coconut, but I do and sounded so easy I had to give them a try. So the recipe I acquired off of pinterest from “The big mans world”.
I have added it as one of my pins under food, or you can look it up yourself, but they are listed as “3 ingredient Paleo Vegan Coconut crack bars” and state they only have 108 calories and 0 net carbs. 2 carbs minus 2 fiber=0 net carbs. Anyway, the recipe as it stands is pretty descent, and requires no baking at all, so you can throw this together in less than 5 minutes.
Recipe:
Ingredients:
3 cups Shredded unsweetened coconut flakes
1 cup coconut oil, melted
1/4 cup monk fruit sweetened maple syrup Can substitute for any liquid sweetener of choice
Instructions
Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment paper and set aside. Alternatively, you can use a loaf pan.
In a large mixing bowl, add your shredded unsweetened coconut. Add your melted coconut oil and monk fruit sweetened maple syrup (or sticky sweetener of choice) and mix until a thick batter remains. If it is too crumbly, add a little extra syrup or a tiny bit of water.
Pour the coconut crack bar mixture into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm. Cut into bars.
So like I said this is a decent and easy recipe, however I needed to spruce it up a bit and I love cooked coconut so much more, so I used this one batch above and created the original, original but baked, original baked with dark chocolate chips and cherries, and original baked with dark chocolate chips and blueberries.
coconut crack bar mixture
Let me tell you I just kept saying Oh My God, these are soooooo damn good. My favorite was with the blueberries, but they were all delicious and only took a couple extra steps. So give em a try. You will not be disappointed and also I did not use the monk fruit syrup, but Xylitol with these. Here is my spruced up versions:
spruced up recipe:
3 cups Shredded unsweetened coconut flakes
1 cup coconut oil, melted
1/4 xylitol
Instructions
Preheat oven to 400
Line or spray with olive oil cooking spray muffin pans.
In a food processor, add your shredded unsweetened coconut. Add your melted coconut oil and Xylitol and mix until combined.
Pour the mixture evenly into muffin pan and press firmly into place. Now you can stop here and go down till you see the ** for just the original cooked version, or you can continue on for the other versions.
coconut crack bars baked
Sprinkle dark chocolate chips into each. (I used guittard extra dark baking chips that I got at vons), then sprinkle frozen blueberries and/or cherries.
The cherries I had were too large so I put in the food processor and pulsed a couple times until the desired size.
coconut crack bars with dark chocolate baked
**Sprinkle a little more of the Xylitol on top.
Place into oven and bake for 6-8 minutes, until you see the chocolate chips have began to melt and the sides of the coconut are nice an browned.
coconut crack bars with dark chocolate and cherries and blueberrries baked
Remove and let cool some before placing into the freezer. Takes approx. 10-20 minutes to set up in freezer.
Remove and enjoy. I am storing them in a freezer zip bag to enjoy whenever I choose.
Believe me you are going to be addicted to these babies.
cooked original, chocolate and blueberry chocolate and cherrie, coconut crack bars