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  • 1 can full-fat coconut milk
  • 1 tbsp gelatin
  • 3 doonks pure stevia (about 1/10 tsp)
  • 2 tbsp pure maple syrup (yields 26.5 grams of sugar for the whole batch)
  • 3 pinches mineral salt
  • 1/4 cup collagen
  • 1 tsp vanilla
  • 3 cups unsweetened finely shredded coconut
  • 1/4-1/2 cup on-plan chocolate (either Lily's sugar-free or 85% dark)


  1. Prepare a baking sheet with parchment paper or set out a muffin tin with silicone muffin liners.

  2. Dump the first seven ingredients (everything except shredded coconut and chocolate) into a pot and whisk together.

  3. Bring mixture to a simmer and keep it there for about 15 minutes, whisking occasionally.

  4. Take mixture off the heat and add the shredded coconut.

  5. Dump the coconut mixture onto the parchment-lined baking sheet or muffin liners. Refrigerate or freeze.

  6. Melt sugar-free or 85% dark chocolate and pour it over the cooled coconut mixture. Place it back in the fridge or freezer to harden.

  7. If you're making bars, wait until the mixture has hardened before cutting them.