Wafer:
4 egg whites (room temperature)
1 ½ tsp. vanilla
¼ tsp. xanthan gum
½ tsp. liquid stevia (replace with 1 cup sugar if you do not like stevia)
3 T. honey
Place egg whites, vanilla and xanthan gum in a mixing bowl*. Start beating and drizzle in stevia and honey. If you are adding sugar in place of stevia, add it slowly, a little bit at a time. Beat for 10 minutes or until stiff peaks form. Place mixture in a Ziplock bag and snip a corner with scissors. Squeeze out long rectangle shapes onto parchment paper-lined baking sheets. Bake at 300° for 40 minutes. Watch carefully so that they do not burn. If they start getting too brown, drop temperature down to 275°. After 40 minutes, turn heat down to 200° for another 30 minutes. Turn off heat and open the oven door. Allow to cool with the oven door open for 1 hour.
Chocolate coating:
4 oz. unsweetened bakers chocolate (I used Sunspire baking chocolate)
½ tsp. liquid stevia (replace with ½ cup sugar if you do not like stevia)
¼ cup honey
¼ cup coconut oil
Melt coating ingredients over low heat, stirring constantly until melted. Allow to cool slightly. Dip wafers in the coating, and place back on the parchment paper. Place in the refrigerator until hardened. Store bars in the refrigerator.
*I used a stand mixer for this recipe. I found a Sunbeam stand mixer at amazon.com for under $40.00. For recipes like this, it makes it so much less time consuming.
