Coconut and dark chocolate are staples on Keto and these zesty squares with a hint of lime are a symbiosis made in heaven. Keep them in the fridge for a grab as you go sweet snack.

Makes 16

Ingredients:

Base:

3 cups (279g) unsweetened coconut, shredded

½ cup (119ml) coconut oil, softened

¼ cup (50g) powdered sugar substitute

2 small limes, zested (and the juice from 1)

Topping:

¼ cup (59ml) coconut oil, softened

6 ounces (170g) dark chocolate

¾ tsp. liquid stevia extract (adjust to taste)

Directions:

Prepare an 8 x 8 inch (20 x 20cm) mold by lining it with parchment paper. Place the coconut, ½ cup (119ml) coconut oil, lime juice, zest and powdered sugar into a processor. Pulse until the ingredients are well mixed. Spoon into the prepared tin and place in the refrigerator or freezer for half an hour. While the coconut layer is solidifying prepare the chocolate topping. Melt the chocolate and the remaining coconut oil together in a ceramic bowl over a saucepan of simmering water. Beat together well when melted and add the liquid sweetener. Remove the coconut layer from the fridge or freezer and pour over the chocolate. Place the coconut and chocolate mixture into the freezer. Freeze for an hour. Remove from the freezer and cut into 16 x 2 inch (5cm) squares. Serve immediately or store in a covered container in the freezer.

Nutritional Facts per square: Calories 214, Fat 20.8g, Carbohydrate 6.8g, Dietary Fiber 2.9g, Net Carbs 3.9g, Protein 1.9g