Chocolate Coconut Keto Delights

1. In a medium bowl, blend the cream cheese and butter together until smooth and creamy.
2. Slowly add the Bio Sweet and desiccated coconut. If your blender or mixer struggles, switch to a wooden spoon and mix until everything is well combined.
3. Choose your shape:
   • Press the mixture into silicone moulds for neat, uniform treats
   • Or hand-shape into squares or bars and place them on a baking tray lined with baking paper
   • If the mixture is too soft or sticky, refrigerate it for 20–30 minutes before shaping
4. Once shaped, refrigerate for at least 2 hours or overnight to firm up.
5. For the chocolate coating, melt the chocolate chips and coconut oil in a double boiler over low heat, stirring until smooth.
6. Use a fork to dip each coconut treat into the chocolate, letting the excess drip off, then place back onto the baking paper.
7. Refrigerate again until the chocolate has set.

Tips:

• Store in the fridge in an airtight container for up to a week — if they last that long!
• For an extra fancy touch, drizzle leftover melted chocolate over the tops once set.