Dessert•healthy

Vegan Sugar Free Chocolate Bars

My Vegan Sugar Free Chocolate Bars has all the good stuff and none of the bad, so you'll feel great about giving into your chocolate desires.

Ingredients

Quantities are shown as originally provided.

1/4 cup (2floz/57ml) coconut oil or (cocoa butter, melted )
5 tablespoons Lakanto Maple Syrup*
1/2 cup (2oz/57g) cocoa powder
2 tablespoons chooped nuts of your choice, (I used almonds)
2 tablespoons toasted coconut
2 tablespoons dried fruit of your choice, (I like dried cranberries or apricots)
2 tablespoons seeds of your choice, (pumpkin or sunflour seeds)
a sprinkle of salt
1/2 teaspoons a liquid flavor or extract, (vanilla, almond or mint )

1
In a large bowl combine the melted coconut oil and Lakanto Maple Syrup.
2
Once the liquid ingredients have been combined, add in the cocoa powder and whisk until you have a smooth even paste.
3
If using any of the add-ins, fold them in at this time.
4
Spoon the paste onto a cookie sheet lined with a large sheet of parchment. Fold the excess parchment paper over the chocolate mixture and press it down using the palms of your hand or a rolling pin. Once the the chocolate has been rolled into one even layer peel back the parchment paper.
5
Freeze for a minimum of 30 minutes before peeling away from the parchment paper or removing from the mold.
6
Cover and store in the fridge for up to 2 weeks.