Low Carb Chocolate Coconut Candies

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.