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4 cups coconut flakes, unsweetened
1 cup coconut oil
1 cup Lily’s chocolate chips, melted
1 stick of butter (1/2 cup)
2 tbs Swerve sweetener, powdered
1 tsp vanilla
Instructions
Melt the coconut oil and butter.
In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
Add 1 tsp of vanilla and mix it until it’s fully combined.
Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
Layer a piece of parchment paper in the bottom of a square pan.
Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 minutes so it will set.
While the coconut is in the freezer, start melting your chocolate topping.
Remove the coconut mixture from the freezer and pour the melted chocolate on top of the coconut spreading it evenly.
Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
Remove the parchment paper from the pan and place it on a flat surface.
Use a sharp knife to cut the squares.
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