Chocolate Coconut Candy Bars

sinful without the guilt!

Chocolate Coconut Candy Bars (Paleo, nut-free, gluten-free, dairy-free)

Halloween is almost here and nothing is worse than be surrounded by  bags of candy bars in your house. I wanted to have something decadent, moist and delicious with the combination of chocolate and coconut so I would not be tempted to grab a piece of my kids candy.  I was inspired by a website called livinghealthywithchocolate.com by  Adriana Harlan. Chocolate is one of my favorite things to indulge in so I used Raw coconut cacao bliss by Artisana organics instead of plain coconut butter. It adds that extra chocolate flavor I love. Cut them up into individual servings and store in freezer. Take one out when you have the urge for something sweet! 

Ingredients

1 cup of store bought coconut butter or raw coconut cacao bliss(chocolate coconut butter). Melt in microwave before you measure. It has to be a liquid when measuring.

-5 tablespoons coconut oil

-1 teaspoon vanilla extract

-pinch of sea salt

-1/2 c shredded unsweetened coconut

-1/2 cup of dark chocolate chips(you can use enjoy life chocolate chips or cacao nibs)

- 1 stevia

Directions:

1)Line an 8 1/2 X 4 1/2 inch medium loaf pan with parchment paper, covering all four sides of the pan.

2) In a large bowl, mix together the coconut butter or cacao bliss(whichever you choose to use), coconut oil, vanilla and salt.

3) fold in shredded coconut then chocolate chips

4) spread the mixture evenly on the bottom of the prepared pan.

5) sprinkle unsweetened shredded coconut on top with a few chocolate chips(optional)

6) sprinkle entire pan with 1 stevia for extra sweetness

7) Freeze or refrigerate till firm, cut into pieces.

** You can make your own coconut butter by adding 2 cups of shredded unsweetened coconut to a blender or food processor. Blend it till it is creamy.

** Raw Coconut Cacao Bliss or Coconut Butter can be found at any Health Food Store or Whole Foods. If you live near me Good Health in Hanover, Ma has it.

This recipe makes 18-20 1x2” bars. Store in fridge or freezer.