These are absolutely one of my favorite foods, hands down and they are sweetener free! They satisfy my craving for something salty and sweet and are full of coconut goodness! I originally found this recipe for Klondike Bars at PaleOMG and then I started playing around with different variations. The basic recipe is the same:
1 box (200 grams or 7 oz) of unsweetened creamed coconut.
1.5 cups of unsweetened shredded coconut
1 teaspoon of vanilla or 1 teaspoon of peppermint extract (I love the peppermint patty variation) – NOTE: if using unsweetened chocolate, the dark chocolate will overpower the vanilla – stick with peppermint, if you use the enjoy life chocolate chips or a dark chocolate less than 85%, you are safe with the vanilla, but remember they are no longer sugar free)
1/2 cup of coconut oil
a pinch of sea salt
For the chocolate variation I use 2 oz of 100% cacao dark chocolate (you can substitute enjoy life chips, but these are sweetened)
First, put creamed coconut, shredded coconut, coconut oil, vanilla or peppermint extract and sea salt in blender/food processor (I am a Ninja lover) and process until it is all incorporated and chunky.
I have used a large muffin pan lined with foil liners and a small muffin tin, it’s up to your preference for size. I like both but today I made the tiny ones – bite size.
NO CHOCOLATE VARIATION:
I recommend using vanilla versus the peppermint for these, it’s less over powering and you really enjoy the coconut flavor. These are my kids favorites.
line muffin tin or use silicone muffin pan, fill with desired amount of coconut mixture (the small muffin pans take 1 Tablespoon of the mixture perfectly)
Put in freezer for at least an hour.
Pop out and enjoy.
CHOCOLATE COVERED VARIATION:
Complete steps for the no chocolate variation above, leaving a little room at the top of the coconut to add chocolate later.
While they are cooling in freezer, melt chocolate using double boiler, I like to add a little coconut oil to my melting chocolate.
Remove muffin pan from freezer, top with melted chocolate and return to freezer for another hour.
Remove from freezer and enjoy!
This happens to be my favorite version.
Melt the chocolate while you are completing the coconut mixture, add chocolate to the mixture, stir to incorporate.
Fill the muffin tins or molds accordingly.
store in the refrigerator or freezer, serve at room temperature. The chocolate, especially the coating, will melt if left at room temperature.