To remove the cream from the coconut milk, place can in the fridge for at least 24 hours (I like to keep a couple of cans in the fridge for quick access). Flip upside down, open with a can opener drain out the liquid, leaving you with the coconut cream.
Add wet ingredients to a large bowl. Stir to mix. Set aside.
Add dry ingredients to a small bowl. Whisk to combine fully. Drop into the wet mixture and stir with a large spoon until fully incorporated. The mixture should be like dough, you may have to mix with your hands.
Line a 13x9 pan with parchment paper draping from all sides. Press the dough into the pan and spread evenly. Place in the freezer for 2 hours.
Remove from the freezer and cut into squares. Drizzle each individual with melted chocolate and sprinkle with hemp hearts. Serve immediately, or right from the freezer.
Notes
Keep Nut-free: use the sunflower seed butter and hemp heart recommendations above.
Stevia: if you don’t like stevia, feel free to use your favorite sweetener here. Vanilla Genuine Health fermented vegan proteins+ is lightly sweetened with stevia, so there’s a bit of sweetness coming from it already.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2015/07/matcha-protein-ice-cream-bars-sugar-free-low-carb-keto-vegan/