Chocolate Crunch Bar
Recipe makes 4 servings
3oz. Monk fruit Golden Syrup
2 scoops HLTH Code Creamy Vanilla
1 tsp vanilla extract
2 Tbsp cacao nibs
2 Tbsp MCT oil
For the coating:
4oz. Keto chocolate (like Kiss my Keto or Lindt 90% cocoa)
1 Tbsp coconut oil
Sugar-free sweetener, if desired
Heat the syrup in a large bowl in the microwave for 45 seconds.
Stir in HLTH Code, vanilla extract, and ½ Tbsp cacao nibs.
Stir the mixture well.
Press the mixture into molds. If you don’t have a mold, just form into small rectangles roughly 1.5 inch wide by 5 inch long (and 1 inch high)
Sprinkle with cacao nibs and press them into the bars.
Chill the bars until firm.
To coat, melt the chocolate with coconut oil in a double boiler or in the microwave.
Place the bars on a wire rack with a tray underneath. Pour over the chocolate on the chilled bars.
Transfer the bars onto a plate lined with parchment paper and
place in the fridge until the chocolate is firm.
5g NET Carbs