Makes 16 treats / Prep time: 10 minutes, plus 30 minutes chilling time /
Cook time: 3 minutes
Chocolate and coconut is a flawless combination often found in candy bars and many desserts. If you want a more elegant presentation, omit the coconut in step 3 and roll the semihardened chocolate mixture into balls instead of spreading it in a pan. Then roll the balls in the shredded coconut and place the treats in the freezer to firm up completely.
⅓ cup coconut oil
¼ cup unsweetened cocoa powder
4 drops liquid stevia
Pinch sea salt
¼ cup shredded unsweetened coconut
1. Line a 6-by-6-inch baking dish with parchment paper and set aside.
2. In a small saucepan over low heat, stir together the coconut oil, cocoa,
stevia, and salt for about 3 minutes.
3. Stir in the coconut and press the mixture into the baking dish.
4. Place the baking dish in the refrigerator until the mixture is hard, about 30 minutes.
5. Cut into 16 pieces and store the treats in an airtight container in a cool place.
PREP TIP
For a more finished look, you can spoon the hot mixture into candy
molds instead of a baking dish. Pop the molds in the refrigerator for 30 minutes or until firm and pop the treats out into a container.
PER SERVING (1 TREAT)
Calories: 43; Fat: 5g; Protein: 1g; Carbs: 1g; Fiber: 0g;
Net Carbs: 1g; Fat 88%/Protein 6%/Carbs 6%