Guittard Keto Coconut Bars
Equipment
- Microwave
- Large Bowl
- Refrigerator
- Cutting Knife
Ingredients
- 73 g Coconut Oil
- 95 g Guittard Beyond Sugar Joie 61% Dark Couverture Chocolate Wafers
- 30 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 16 g King Arthur Sweetener
- 1 g Kosher Salt
- 8 g Hemp Hearts
- 8 g Flax Seeds
- 20 g Cashew Butter
- 45 g Shredded Coconut
- 15 g Guittard Cocoa Nibs
- Guittard Oban Unsweetened Dark Chocolate Wafers
Instructions
- Melt the coconut oil with the 95 g Guittard Beyond Sugar Joie 61% Dark Couverture Chocolate Wafers.
- Stir 30 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz), sweetener, salt, hemp hearts, flax seeds, cashew butter, shredded coconut, and 15 g Guittard Cocoa Nibs into the mixture.
- Cool mixture down while stirring frequently to 70-72℉ (21-22°C).
- Cast into a frame 1/4"thick and 6 3/4" square, and chill to set.
- Cut into squares and enrobe in Guittard Oban Unsweetened Dark Chocolate Wafers. Store at room temperature.