Coconut Candy Bars (Paleo, nut-free, gluten-free, dairy-free)

By MJH

Yields 18-20 1x2-inch bars.

Ingredients

• Notes:
• 3 3 3 cups unsweetened shredded coconut
• 5 5 5 tablespoons coconut oil, melted
• 1 1 1 teaspoon vanilla extract
• pinch pinch of salt
• 1/2 1/2 1/2 cup dark chocolate chips

Details

Adapted from livinghealthywithchocolate.com

Preparation

Step 1

Line an 8½ x 4½-inch medium loaf pan with parchment paper, covering all four sides of the pan.

Make coconut butter by adding 2 cups of shredded coconut to a high speed blender or food processor (reserve the remaining 1 cup).
Blend until creamy like peanut butter, scraping the sides of the bowl as needed.

Meanwhile in a large bowl, mix together the reserved shredded coconut, coconut oil, vanilla extract and salt.

Add the coconut butter, then fold in the chocolate chips.

Spread the mixture evenly on the bottom of the prepared pan.

Freeze or refrigerate until firm, then cut into pieces.
Store in an airtight container in the fridge.