Ingredients
Method
1.Combine coconut, stevia, coconut cream and half the vanilla in a bowl. Divide mixture into 16 portions; shape each portion into a 6cm log. Place logs on an oven tray lined with baking paper. Freeze for 1 hour or until firm.
2.Place the chocolate and butter in a small microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until melted and smooth. Add the remaining vanilla; stir until smooth. Cool mixture to room temperature.
3.Dip bars, one at a time, into chocolate mixture to evenly coat; allow excess to drain, then return to tray. Refrigerate for 30 minutes or until firm. Roll some of the bars in extra coconut.
We used 99 per cent sugar-free dark chocolate; you can also use regular dark chocolate. These bars can be stored in an airtight container in the fridge for up to 1 week.
Note
