From inthekitchenwithkath.com
(Adapted from Carolyn Ketchum’s recipe on alldayidreamaboutfood.com)
Notes:
Carolyn recommends, and I used, parchment mini cupcake liners. They are truly non-stick.
If you can’t find Lily’s chocolate bars, go to Carolyn’s recipe to see how you can make the chocolate topping.
Makes about 24 candies
Coconut Candies
½ cup coconut butter
½ cup coconut oil
½ cup unsweetened shredded coconut
3 tbsp. powdered Swerve Sweetener
Chocolate Topping
1 (2.8 – 3 oz) sugar-free dark chocolate, like Lily’s
1. Line 2 mini muffin pans with paper liners. (Parchment liners are recommended.)
2. Melt the coconut butter and coconut oil in a saucepan over low heat, stirring until blended together. Remove from heat and stir in the coconut and the sweetener.
3. Spoon about a tablespoon of the coconut mixture into each muffin cup. Freeze for 30 minutes.
4. For the chocolate topping, break the chocolate bar into a Pyrex measuring cup. Microwave on Reheat (80%) for 15 – 20 seconds. Stir and repeat until it is melted.
5. Spoon a bit of chocolate topping over each candy. There’s no need to refrigerate the candies. They will keep at room temperature for up to a week.