Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted (for base)
  • 1/4 cup Granular Erythritol/Monk Fruit Sweetener Blend
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 large Egg, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1 cup Shredded Unsweetened Coconut
  • 1/2 cup Super-Fine Almond Flour
  • 1/2 cup (1 stick) Unsalted Butter, very soft, room temperature (for filling)
  • 1 cup Powdered Erythritol/Monk Fruit Sweetener Blend
  • 1 tablespoon Heavy Cream
  • 1/2 teaspoon Vanilla Extract (for filling)
  • 1-2 drops Yellow Food Colouring (Optional)
  • 6 ounces Sugar-Free Dark Chocolate Chips or Bar (85%+)
  • 1 tablespoon Coconut Oil or Unsalted Butter (for topping)

Instructions:

  1. Line the 8x8 inch pan with parchment paper, leaving an overhang on two sides (the 'sling') for easy removal later.
  2. In a saucepan or double boiler over low heat, melt the 1/2 cup of butter and the granular sweetener until combined. Remove from heat.
  3. Whisk the beaten egg with the vanilla in a separate small bowl. Slowly and steadily, drizzle about a quarter of the hot butter mixture into the egg, whisking constantly (this is tempering). Pour the tempered egg mixture back into the remaining butter mixture and whisk until thick and glossy.
  4. Stir in the cocoa powder, almond flour, and shredded coconut until thoroughly mixed. The mixture should be thick and slightly sticky.
  5. Press the base mixture evenly into the bottom of the prepared pan using the back of a spoon or a measuring cup. Ensure it is compact. Chill in the refrigerator for a minimum of 60 minutes.
  6. Using an electric mixer, beat the 1/2 cup of soft, room-temperature butter until pale and fluffy (about 3 minutes).
  7. Gradually add the powdered sweetener, scraping down the sides often. Beat until light, fluffy, and completely smooth.
  8. Add the heavy cream, vanilla, and the optional food colouring. Beat for 1 minute until the filling is thick and resembles a soft buttercream.
  9. Spread the custard filling evenly over the chilled base layer. Return the pan to the refrigerator for a minimum of 60 minutes.
  10. Gently melt the sugar-free chocolate chips and coconut oil (or butter) together either in a double boiler or in 30-second bursts in the microwave until smooth and glossy.
  11. Let the melted chocolate mixture cool for about 5 minutes until it is just warm but still very pourable. This prevents it from melting the custard layer underneath.
  12. Pour the chocolate topping over the chilled filling. Immediately tilt the pan to ensure the chocolate spreads evenly to all corners.
  13. Chill the bars for a final 60 to 90 minutes, or until the chocolate topping is firm and set, but not brittle.
  14. Use the parchment sling to lift the entire chilled block out of the pan. Use a large, sharp knife dipped in hot water and wiped dry between cuts to slice into 16 bars. Store leftovers in the refrigerator.