Kit Storage: Put your coconut milk in the fridge and store the rest of the kit at room temperature for up to 2 weeks.

Coconut Fudge Bars 

What you'll need

A mixing bowl and an 8x8" baking pan
Parchment paper is recommended but not required.

Ingredients

Standard Recipe:
Organic coconut flour, unsweetened shredded coconut, organic virgin coconut oil, coconut milk, coconut sugar, monk fruit/erythritol natural sweetener, dark chocolate chips, vanilla

Keto Recipe:
Organic coconut flour, unsweetened shredded coconut, organic virgin coconut oil, monk fruit/erythritol natural sweetener, coconut milk, Lily's dark chocolate chips

Contains soy


May contain nuts*

*The ingredient manufacturers produce other products containing these ingredients in their facilities however none of these ingredients are added by Well Baked Box.

What's in the box?

  • One container of dry ingredients 
  • One container of coconut oil
  • One container of coconut milk (blended with coconut oil)
  • One container of dark chocolate chips
  • One container of coconut sugar
NUTRITION INFO (per Bar; g) 12 bars totalStandard 36.8gKeto 36.8g
Calories318303
Fat (g)2929
Saturated2626
Trans00
Cholesterol (mg)00
Sodium (mg)99
Carbohydrates (g)1816
Fiber68
Sugars107
Net carbs128
Protein (g) 22

Instructions


1. Line an 8x8" pan or dish with a silicone mat, parchment or wax paper - this is a no bake recipe!

2. Warm up your coconut oil in the microwave (move it to a bowl please!) or by placing your container in hot water until melted

3. Pour your dry mix into a large bowl and add your coconut oil. Mix well.

4. Get your hands in there and make sure it's well combined, then add about 3/4 of your mix to the 8x8" pan pressing down well to form the bottom layer. You don't need to save much for the top!

5. Toss your bottom layer into the fridge while you get your fudge on

6. Add your coconut milk and coconut sugar (or monk fruit if keto) to a small sauce pan and crank it to medium high. Stay close and stir often.

7. Once simmerin', reduce the heat to low and simmer for 5 minutes, stirring occasionally.

9. Remove from heat and stir in the chocolate chips until completely melted.

8. Pour the fudge onto your bottom later, covering completely. Scrape that pot CLEAN

9. Sprinkle your remaining coconut mix on top and press down gently. Cool in the fridge, or in the freezer for at least 15 minutes until cutting into 12-16 squares as you desire

Storage for your baked goods

Keep your bars in a closed container in the fridge for up to 2 weeks or airtight in the freezer for up to 2 months.

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