Keto Berry Ice Minis

Phillip Hargreaves

This is a combo of berry coconut ice, coconut ice, and cake choc chip base.

Servings: 10

subheading: For the Base:

150g Almond flour

100g Oat Fibre (Can Sub for Coconut flour)

60g butter, (Melted)

½ cup Erythritol with Stevia powdered Sweetener

1 large egg whisked

1 tsp vanilla essence

2 tbsp almond milk

½ cup cocoa powder

½ tsp salt

½ bag Healtheries Baking Bits (Milk Chocolate No Added Sugar)

subheading: Coconut Ice layer:

¼ cup Erythritol with Stevia Sweetener Powdered

½ cup coconut oil (Melted)

1 cup desiccated coconut

2 tsp vanilla essence

subheading: Berry Ice layer:

¼ cup Erythritol with Stevia Sweetener Powdered

100g Mixed Berries (Frozen)

½ cup coconut oil (Melted)

½ cup desiccated coconut

2 tsp vanilla essence

subheading: Chocolate Topping Layer:

200g 2 x Lindt Excellence Chocolate Block Cocoa 85%

1 tbsp Coconut Oil

subheading: Making the base:

In a mixing bowl, combine the 150g Almond flour, 100g Oat Fibre, 60g butter, ½ cup Erythritol with Stevia powdered Sweetener, 1 large egg whisked, 1 tsp vanilla essence, ½ cup cocoa powder, 2 tbsp almond milk, ½ tsp salt, ½ bag Healtheries Baking Bits, fully combine all the ingredients.

Spoon the mixture into your prepared baking bar molds, spread the base out until it's nice even, and then place the bases in the oven to bake.

subheading: Baking Time:

Preheat the oven to 180°C (160°C fan) for 5 minutes and Bake the base for approx. 10 to 12 minutes.

subheading: For the Coconut Ice layer:

In a mixing bowl, add the ¼ cup Erythritol with Stevia Sweetener Powdered, ½ cup coconut oil (Melted)

1 cup desiccated coconut, 2 tsp vanilla essence and mix all together until it's fully combined and set aside.

Mixed Berries Mixture.

In a medium-sized pot, put the pot on an element on medium heat, add 3 tbsp water, 100g Mixed Berries (Frozen), heat and cook for 15 minutes, take off the heat and let it cool completely.

In a mixing bowl, add the ¼ cup Erythritol with Stevia Sweetener Powdered, 100g Mixed Berries,

½ cup coconut oil (Melted), ½ cup desiccated coconut, 2 tsp vanilla essence, mix it up until it's fully combined and set aside.

subheading: Adding the Coconut mixture to the base:

Get the coconut ice layer and spoon the mixture into the molds on top of the base, about 3 tablespoons per bar (About ½ inch thick) spread the coconut ice mixture to the edges, and make it nice even with the spoon. (Repeat on all the bar bases.)

subheading: Adding the Berry mixture:

Get the Mixed Berries mixture and spoon the mixture into the molds on top of the 2nd Coconut layer, about 3 tablespoons per bar (About ½ inch thick) spread the Mixed Berries mixture to the edges, and make it nice even with the spoon. (Repeat on all the bar bases.)

Place the molds in the fridge to set for 1 hour before adding the chocolate topping.

subheading: Making the chocolate topping:

In a 2-pot system, (pot with some water in with a heat-proof bowl on top to melt the chocolate in)

While the caramel is cooling, make your chocolate top: combine 100g 1 bar Excellence Chocolate Block Cocoa 95% with 2 tbsp coconut oil.

Let the chocolate cool for 20 minutes before pouring it onto the top of all the bars.

Get your bars out of the fridge, pour the cooled melted chocolate on all the bars, then place them back into the fridge to fully set, best overnight.

Once fully set, remove from the molds and serve.

Place the finished bars in a sealed container and store them in the fridge, enjoy.

Servings: 10

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