Lift the set filling out of the pan using the parchment overhang. Place on a cutting board and cut into 8 equal bars — slice lengthwise down the center, then make 3 cuts across. Wipe the knife clean between cuts. If the filling is too soft to cut cleanly, return to the freezer for 20 more minutes. Place the cut bars on a parchment-lined tray and put them back in the freezer while you melt the chocolate.
Step 4 — Coat With Chocolate
Combine the sugar-free chocolate chips and coconut oil in a microwave-safe bowl. Microwave on 50 percent power in 30-second intervals, stirring after each, until completely melted and smooth. Let the mixture cool for 3 to 5 minutes — it should still be fluid but no longer hot. Remove the bars from the freezer and dip each one using a fork, letting the excess drip off, then place on the parchment-lined tray. The chocolate sets quickly on contact with the cold filling. Refrigerate for 15 to 20 minutes until fully hardened. For a thicker chocolate shell, dip each bar a second time once the first coat has set.
Storage and Tips
Store in an airtight container in the refrigerator, separated by parchment paper, for up to 2 weeks. Allow 3 to 5 minutes at room temperature before eating to soften the filling slightly. They also freeze well for up to 3 months — thaw in the refrigerator for 1 to 2 hours. Do not microwave to thaw.
Powdered allulose produces the smoothest texture with no cooling aftertaste and is the best choice if available. Taste the filling before chilling and adjust sweetness to preference. If the coating cracks when bitten, add slightly more coconut oil next time or let the bars sit at room temperature for a few minutes before eating. For a mint chocolate version, add half a teaspoon of peppermint extract to the filling alongside the vanilla. A pinch of flaky sea salt pressed onto each bar right after dipping in chocolate adds an excellent contrast.
