Ingredients
Bottom Layer:
• 1/2 cup coconut butter
• 1/2 cup coconut oil
• 1/2 cup unsweetened, shredded coconut
• 3 tablespoons of 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 teaspoon vanilla extract
Preparation
1. Prepare a mini-muffin pan with 20 mini paper liners.
2. For the bottom layer:
3. 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.
4. Divide the mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
5. For the top layer:
6. Combine cocoa butter and unsweetened chocolate together in double boiler or a bowl set over a pan of simmering water. Stir until melted.
7. Stir in the powdered sweetener, then the cocoa powder and mix until smooth.
8. Remove from heat and stir in the vanilla extract.
9. Spoon chocolate topping over chilled coconut candies and let set for about 15 minutes.
10. Enjoy!
Servings: 10
Nutrition Facts (per serving)
Total Carbohydrates: 2,7g
Dietary Fiber: 1,5g
Net Carbs: 0,35g
Protein: 1g
Total Fat: 27,5g
Calories: 247
