1/3 cup coconut oil
1/4 cup whipping cream
2 tbsp Da Vinci® Sugar Free Syrup
(I used Macadamia Nut), OR sugar free Pancake syrup
1 tbsp butter
1 cup chocolate whey protein
2/3 cup powdered milk
1/2 cup cocoa
1/2 cup powdered erythritol
1 cup unsweetened desiccated coconut (divided)
In food processor, process coconut oil, whipping cream, Da Vinci® Sugar Free Syrup, butter, chocolate whey protein, powdered milk, cocoa and erythritol. Stir in 3/4 cup coconut. Press into lightly greased (spray bottom of pan lightly with Pam) 9 x 5-inch loaf pan. Sprinkle remaining coconut over top and press coconut into mixture with back of a soup or dessert spoon. Freeze until firm and refrigerate
Helpful Hints: This is quite a fudge-like confection and I love the combo of coconut and chocolate. It was sweet enough for me, but YMMV. You could add the contents of a couple of packets of sweetner, if desired – taste and see.
This confection could be cut into 8 bars – as in protein bars - and carried in a plastic baggie in your purse. It will be a little softer, but you could always mitigate that by adding a couple tablespoons more of the whey protein or leave out a tablespoon of the sugar free syrup.
Nutritional Analysis: 32 squares (8 x 4)
1 square: 74.4 calories; 3.4 g protein; 6.1 g fat; 1.5 g carbs