Strawberry Keto Bars with Chocolate Coating
Strawberries and coconut paste create a creamy center with bright berry acidity, while almond flour adds body and plant fats. After freezing, the bars receive a thin coating made from cocoa butter and cocoa powder. Freeze them until firm so the coating spreads evenly and sets quickly.
For the base
Melt coconut paste (110 g) over a bain-marie, reserving a small part for the coating. Blend it with unsweetened almond milk (80 g), strawberry (180 g), lemon juice (10 g), vanilla (2 g), and allulose (90 g).
Measure the product “almond flour” (60 g), fold it into the mixture, divide it between silicone molds, and freeze for 2–3 hours until firm.
For the coating
Melt cocoa butter (100 g), add cocoa powder (50 g), the reserved part of the paste, and mix the coating.
Remove the frozen bars from the molds, dip them in the coating, and chill for about 1 hour.
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