I found an interest in ketogenic dieting as I became more educated in concussion prevention and healing for my contact sport athletes. Knowing that following ketogenic nutritional protocol can cut their recovery time in half and possibly prevent concussions made me delve deeper into ketogenic research. As any other nutritional programming, I need to experience the program myself so I began following a ketogenic diet. Being able to feel the physical and mental adaptations myself as well as create recipes for my clients allows me to be the best coach possible and help clients adhere to changes. We all have a sweet tooth, even when in keto so I use these Chocolate Coconut bars as a go to for any snack or quick fat bomb on the go!
Further Food Nutritionist Commentary:
By Nikki Nies, MS,RD, LD
Keto Dark Chocolate Coconut Bars
1 cup unsweetened, shredded coconut
2 packets or 1 teaspoon of powdered Stevia or artificial sweetener
1 teaspoon vanilla or anise extract
⅓ cup coconut cream
4 tablespoons coconut oil
2 tablespoons unsweetened non alkalized cocoa powder
1. Mix shredded coconut with coconut cream,1/2 teaspoon of the vanilla extract and 1 packet of stevia and blend well with a spatula or a spoon
2. Make a square out of the mixture about 4×6 inches on a baking pan. Line the pan with parchment or foil paper to prevent the block from sticking.
3. Place the pan in the freezer for about 90 mins
1. Mix coconut oil (liquified, if it is solid you can heat it on a stove top but do not make it too hot), cocoa powder, 1 packet of sweetener and 1/2 tbp extract together until well blended. Let sit at room temperature to prevent solidification.
4. Remove coconut bar from freezer
5. Cut into 10 even bars about 1″x3″
6. Dip the bars into the chocolate cacao topping until evenly coated and place the bars back onto the foil or parchment paper. (the topping will harden quickly)
7. Store bars in the fridge until eaten.
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