Protein
23.1G
Calories
253
P:E Ratio
1.0
Prep
10 min
Cook
60 min (freeze)
Yield
8
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Follow the "FibrO
Follow the "FibrO Prep" at the bottom left of the page.
If your FibrO
If your FibrO syrup is cold, microwave it in a bowl until bubbles start to form (about 30 seconds on high).
Remove bowl from
Remove bowl from microwave and add remaining ingredients. Combine all the ingredients together with a mixer or spoon until you achieve a sticky, doughy consistency.
Spread mixture onto
Spread mixture onto a silicone tray and transfer to a freezer. Pro Tip: spray one of your fingers with cooking spray to help to evenly distribute across the tray.
After about 1
After about 1 hour in the freezer, remove the tray and let sit at room temperature for 5 minutes. Slice the batch into portion sizes of choice. Wrap individual pieces in wax paper and return them to the freezer.
Chocolate bars should
Chocolate bars should remain in the freezer until they are ready to be eaten. Eat within 5 minutes of removing from the freezer for best results.
Let cool completely
Let cool completely before serving — GF baked goods firm up and improve in texture as they cool. For best results, rest 15-20 minutes.
P:E RATIO
1.0
Moderate
NUTRITION FACTS
Nutrition Facts
8 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.