Preparation time: 30 minutes
Cooking time: 10 minutes
Servings: 12


For the coconut bottom layer:
2 cups shredded coconut, unsweetened
2 drops liquid stevia
1/3 cup coconut oil, virgin, melted For the chocolate top layer:
3 squares Baker’s chocolate, unsweetened (1 Baker’s unsweetened chocolate bar is 1 ounce)
2 drops liquid stevia (about 1 teaspoon stevia powder)
1 tablespoon coconut oil


1. For the coconut bottom layer, combine all ingredients in a food processor fitted with an S-blade
and process until smooth.
2. Process until the ingredients come together to form a dough that pulls away from the edges of the
bowl. When necessary, scrape down the edges of the container. When the mixture has been
sufficiently processed, pour it into the bottom of a 9-1/2-inch silicone loaf pan and set it aside.
3. Use an 8-inch silicone cake pan if you want a thinner cake layer. Place the pan in the freezer while
you're working on the chocolate top layer of the cake. Before assembling the chocolate top layer,
the coconut oil and chocolate should be combined in a microwave-safe dish. Microwave the
mixture at 50% power for a few minutes or until the oil and chocolate are completely melted.
4. Remove the bowl from the microwave when the chocolate is completely melted. Mix in the
sweetener until the ingredients are completely smooth. Pour the melted chocolate over the frozen
coconut layer, spreading it out evenly to cover the whole surface. Return the dish to the freezer
and freeze for about 30 minutes, or until the layers are wholly frozen together.
5. When the mixes are frozen, flip the pan inside to release the frozen contents. Cut the mixture into
12 bars of equal size.

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