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Lower Histamine Coconut Bars

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 9

Ingredients
  

  • 1 cup unsweetened shredded coconut
  • 2 tbsp raw cashews
  • 2 tbsp ChocZero Sugar-Free Maple Syrup or pure maple syrup if tolerated
  • 1 tsp coconut flour
  • ½ tsp vanilla extract or ⅛ tsp. pure vanilla powder
  • ⅛ tsp sea salt
  • 2 tbsp plus 1 tsp coconut oil
  • 3 oz. ChocZero chocolate chips

Instructions
 

  • Place the first six ingredients plus the 2 T. coconut oil in the bowl of a food processor. Pulse until the mixture is well combined. Put into the refrigerator to chill for 30 minutes. Remove from the fridge and form about 9 patties with the mixture. It will warm from the heat of your hands. Set aside the patties while you melt the chocolate. Alternatively, pack the mixture into a 4 x 6-inch rectangular glass container.
  • In a small glass bowl melt the chocolate chips and 1 t. coconut oil (either over a double-boiler, or in the microwave on low). Stir until completely melted and smooth.
  • Using a spoon and fork, gently drop a patty into the chocolate mixture. Flip it over to entirely enrobe it in chocolate, allowing it to drain a bit on the fork before placing the coated patty on a plate or piece of parchment paper to set up. Repeat with the remaining patties. Keep chilled or frozen until ready to eat. Or if you packed the mixture into the glass container, simply spread the melted chocolate mixture over the top, chill for about 20 minutes, and cut it into six bars.