Chocolate cream cheese layered over coconut. The number of layers is up to you. Freeze and break into crunchy pieces.
2 c Coconut Shreds
1 c Coconut Oil
4 oz Neufchatel Cheese
2 tbsp Cocoa Powder
4 tsp Splenda
¼ tsp cinnamon
Pinch of sea salt
Warm the Coconut Oil over medium heat and add the shredded Coconut, Cinnamon, Salt and Splenda. Line a shallow pan with wax paper or foil and pour in the Coconut Oil mixture. Press it down, creating a solid layer.
Place the pan in the freezer until mixture is firm.
Remove from freezer. Melt the Cocoa Powder and Cream Cheese and pour on top.
Place it back into the freezer for 10 to 15 minutes. Optional: Continue layering the Coconut and Chocolate for a striped effect.
Once solid, break it up and enjoy. Store the rest in the refrigerator. Serving size will vary.
Calories: 2766, Total Fat: 300g, Cholesterol: 86mg, Sodium: 487mg, Total Carbs: 33g, Protein: 19g.