(Total Time: 20 MIN| Serves: 5)
1 cup shredded coconut
½ cup heavy whipping cream
2 tbsp unsweetened cocoa powder
4 tbsp butter
1 tsp vanilla extract
1 tsp stevia powder
¼ tsp salt
1 tbsp hazelnuts, minced
For the coating:
1 cup dark chocolate, 80% cocoa
2 tbsp heavy cream
1 tsp lemon zest, freshly grated
1 tbsp shredded coconut
Plug in your instant pot and add butter to the stainless steel insert. Press the ‘’Saute’’ button and stir with a wooden spatula until melts.
Add heavy whipping cream, cocoa, vanilla extract, and stevia powder. Heat up without boiling. Stir constantly.
Turn off the pot and transfer all to a large mixing bowl. Add shredded coconut, salt, and hazelnuts. Mix until well combined and set aside.
Clean the stainless steel insert and pour in 1 cup of water. Set the trivet on the bottom.
Combine chocolate, heavy cream, and lemon zest in an oven-safe ramekin. Place the ramekin on the top of the trivet and close the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Cook for 2 minutes on ‘’High’’ pressure.
When done, perform a quick pressure release and open the pot.
Coat the walls of your ice tray with some chocolate. Fill with coconut mixture and then top with the remaining chocolate. Sprinkle with cconut and set aside to cool completely.
Refrigerate for 2 hours before serving.
Per Serving (Calories 236 | Total Fats: 22.7g | Net Carbs: 6.4g | Protein: 2.1g |Fiber: 2.9g)