This is THE easiest treat/dessert I’ve ever made! They are low glycemic, low sugar/carbs, high fat and high fiber so they are also a great, healthy option for a snack or small dessert that won’t mess with your sugars and will actually fill you up! YAY! For the inulin/monkfruit sweetener, you could use 1 tsp of inulin (if you already have on hand) and ¼ tsp monkfruit powder (100%)…amazon.com is a good place to find). The inulin/monkfruit combo I have gotten is Swanson brand.

Ingredients:

Bottom layer

• 2 cups of organic, shredded, unsweetened coconut
• 1/3 cup melted coconut oil
• 1 tsp inulin/monkfruit powder (or ¼ tsp pure liquid stevia)

Top Layer

• 4 oz Organic 100% Dark chocolate or 4 squares Baker’s unsweetened chocolate
• 1 Tbs coconut oil
• 1 tsp inulin/monkfruit (or ¼ tsp pure liquid stevia)

**you can also use and melt Lily’s dark chocolate bar – it’s sweetened with stevia and erythritol so wouldn’t need the coconut oil or sweetener at all…just melt the chocolate and use as your topping…

Instructions

1. Make Bottom layer by mixing all the bottom layer ingredients in a food processor until ‘dough’ forms.
2. Press into a 8x8 pan (silicon is best for easy ‘pop-out’)**you can also use candy ‘cup’ molds instead to create individual cups that you can pop out and store in fridge
3. Place in freezer while you get the topping melted
4. Melt and stir the Top Layer ingredients on low stove top (or microwave on med) until melted.
5. Pour evenly over bottom layer and place back in freezer for about 20 minutes.
6. Pop out of pan onto cutting board and slice into squares.
7. If you used the candy ‘cup’ mold, then you would top them all up with the chocolate, freeze for 20 minutes, then pop them out and store them in a container in the fridge to keep firm.