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Snacks & Sweets

February 8, 2018

Mocha Coconut Bars

Mocha Coconut Bars

Perfect with your afternoon coffee.

  • 1/4 C Coconut Oil
  • 1/4 C Cacao Powder
  • 1/2 C concentrated bulletproof coffee ((brewed))
  • 1/2 tsp vanilla extract
  • 1/8 C Organic Maple Syrup
  • 1 C Unsweet Coconut shreds
  • 1/4 C ground steel cut oats or rolled oats
  • 1 Tbsp Almond Flour or ground almonds
  • 3 Scoops Collagen Peptides
  1. Heat coconut oil on low heat in a sauce pan until melted

  2. Remove from heat. Add Cacao powder, Coffee, Maple Syrup, & Vanilla

  3. Mix in all of the dry ingredients

  4. Place sauce pan into freezer for roughly ten minutes

  5. Pour mixture into a baking pan or mini muffin tins. Top with more shredded coconut flakes.

  6. Place in freezer to let set. Once hardened cut into squares and store the mini muffin tins in fridge to have them ready to eat.

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