Instructions

• Line an 8 x 8-inch pan with parchment paper or plastic wrap, leaving an overhang for easy removal.
• In a mixing bowl, combine 3 cups shredded coconut, 1/2 cup protein powder, and 1/2 cup powdered sugar substitute; stir until evenly mixed.
• Add 2/3 cup sugar-free condensed milk to the dry mixture and mix until the coconut mixture is evenly moistened and holds together when pressed.
• Transfer the mixture to the lined 8 x 8-inch pan. Press firmly and evenly into the pan to create a uniform layer; smooth the top.
• Place the pan in the freezer for 10 minutes to firm up.
• Remove the pan from the freezer, use the parchment overhang to lift the block out, and place it on a cutting board. Slice into 12 bars (arrange as a 3 x 4 grid). Put the sliced bars on a lined plate or tray and return them to the refrigerator or freezer briefly while you melt the chocolate.
• Put 1 cup chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring thoroughly between each increment, until the chocolate is fully melted and smooth.
• Using two forks, dip each chilled coconut bar into the melted chocolate to coat it. Tap the forks together over the bowl to remove excess chocolate, then place the coated bar on a lined plate or tray.
• Refrigerate the coated bars until the chocolate is firm, then serve.