Chocolate Peppermint Cookie Bars
No-bake keto cookie bars made with shredded coconut, collagen and chlorella, with an optional chocolate drizzle. Start to Finish: 1 hour (15 minutes active).
Nutrition
123
Calories
5g
Protein
7.3g
Carbs
11g
Fat
Ingredients
| 3 cups | 720 ml | shredded coconut |
| 2 tablespoons | 30 ml | MitoSweet, or granulated erythritol/monk fruit blend |
| 2 tablespoons | 30 ml | grass-fed ghee |
| 6 tablespoons | 90 ml | collagen protein |
| 4-6 drops | food grade peppermint essential oil | |
| 2 teaspoons | 10 ml | organic chlorella powder |
| 3 teaspoons | 15 ml | vanilla extract |
| Pinch | salt | |
| 2 tablespoons | 30 ml | cacao powder (drizzle) |
| 3 tablespoons | 45 ml | ghee or coconut oil, melted (drizzle) |
| 1 teaspoon | 5 ml | vanilla extract (drizzle) |
| 1 tablespoon or 15 drops | MitoSweet, or granulated erythritol/monk fruit blend, or liquid stevia (drizzle) |
Instructions
- Prepare cookie bars first: In a blender, add coconut and blend on medium to high speed until finely chopped.
- Add remaining cookie bar ingredients except collagen, and blend until well combined.
- Add the collagen and mix on lowest speed until just incorporated to avoid damaging proteins.
- Line a loaf pan with parchment, and scoop out the ingredients into the tin.
- Press down evenly with a spoon, and then freeze until they are firm enough to slice (40-60 minutes).
- While cookie bars set, prepare chocolate drizzle (optional): in a small bowl, combine ingredients until well incorporated.
- Remove bars carefully from the pan and slice. Run your knife under hot water and work slowly for best results.
- Drizzle sliced cookie bars with chocolate mixture and freeze for at least 5 more minutes. Serve cold and store in the freezer.
Serves: 10
Nutritional information (per cookie bar): Calories 123; Total Fat 11g; Total Carbs 7.3g; Dietary Fiber 2.2g; Total Sugars 1.5g; Sugar Alcohols 3.6g; Net Carbs 1.5g; Protein 5g; Sodium 11mg; Potassium 85mg; Calcium 601mg; Iron 6mg.