It’s just been one of those weeks…I’m tired from cooking, my feet ache, its 92 and feels like 100+ outside, and real food just doesn’t appeal to me (atleast the stuff I have to cook). I love cooking, and I love nourishing myself with whole foods, but we all have our moments, right? Well, I was having one of those “moments” all week last week, which is where today’s recipe came from. These coconut bars are filling, not too sweet, crumbly like a shortbread cookie, and have just the right amount of chocolate to satisfy any craving. Personally, I used Lily’s milk chocolate chips, however, any dark chocolate would work great. You could also make your own chocolate coating using coconut oil, cocoa powder, and sweetener of choice if you don’t have any actual chocolate on hand. Overall, while I stored my bars in the freezer, they maintain their shape and texture equally well in the fridge. To be honest, there’s not much more to say about them except they’re great, and I’m happy to share them with ya’ll. Enjoy!
Chocolate-covered Coconut Collagen Bars
- 1 cup toasted coconut butter, melted
- 3/4 cup coconut flour
- 1/2 cup collagen
- 1/4 tsp sea salt
- 1/4 cup vanilla stevia syrup
- 2/3 cup Lily’s chocolate chips
- 2 tbsp salted butter, melted
- In a large bowl or food processor mix together melted coconut butter, collagen, coconut flour, stevia syrup, and sea salt until a crumbly, wet dough forms.
- Line a loaf pan with parchment paper and transfer the dough to the pan, pressing the dough equally across the bottom of the pan.
- Place the pan in the freezer to set while preparing the chocolate.
- In a double broiler, slowly heat chocolate chips and butter until fully melted and combined.
- Spread the chocolate over the top of the set cookie dough, sprinkle with additional chocolate chips, and place in the fridge or freezer to fully set.
Psalm 31:19 “Many are the afflictions of the righteous, But the LORD delivers him out of them all.”