Melt chocolate chips with coconut oil (microwave in 20–30 sec intervals).
Dip each frozen bar into the melted chocolate.
Place back on parchment paper.
- Set
Refrigerate or freeze until the coating hardens.
Tips
Keep them stored in the fridge (they soften at room temp).
For extra fluffiness, whip the cream really well before freezing.
You can add a drop of peppermint or almond extract for variation.
Macros (approx per bar)
Low carb (depends on sweetener/chocolate used)
High fat
Keto-friendly
