Servings: 10
INGREDIENTS:
BOTTOM LAYER:
- 1/2 cup coconut butter
- 1/2 cup coconut oil
- 1/2 cup unsweetened, shredded coconut
- 3 Tbsp powdered sweetener such as
- Splenda or Truvia
TOP LAYER:
- 1/2 cup cocoa butter
- 1 oz unsweetened chocolate
- 1/4 cup powdered sweetener such as Splenda or Truvia
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
INSTRUCTIONS:
- Prepare a mini-muffin pan with 20 mini paper liners.
- For the bottom layer: Combine coconut butter and coconut oil in a small saucepan over low heat.
- Stir until smooth and melted then add the shredded coconut and powdered sweetener until combined.
- Divide the mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
- For the top layer: Combine cocoa butter and unsweetened chocolate together in double boiler or a bowl set over a pan of simmering water. Stir until melted.
- Stir in the powdered sweetener, then the cocoa powder and mix until smooth.
- Remove from heat and stir in the vanilla extract.
- Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
- Enjoy!
Nutrition Facts (per serving)
- Total Carbohydrates: 2,7g
- Dietary Fiber: 1,5g
- Net Carbs: 0,35g
- Protein: 1g
- Total Fat: 27,5g
- Calories: 247
NOTE:
- Chocolate contains antioxidants known as polyphenols. Polyphenols play an important role in the prevention of degenerative diseases such as cancer and cardiovascular diseases.
