Sweet no-bake coconut cups with a layer of dark chocolate. These low carb, sugar-free treats give Mounds a run for their money!
Ingredients
1/2 cup
Coconut butter
1/2 cup
Coconut oil
1/2 cup
Coconut, shredded, unsweetened
3 tbsp
Swerve Sweetener, granular
(powdered)
43 gm
Cocoa butter
29 gm
Dark chocolate
(unsweetened)
4 tbsp
Swerve Sweetener, granular
(powdered)
1/4 cup
Cocoa powder, unsweetened
1/4 tsp
Vanilla extract, pure
Instructions
For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until melted.
Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
Remove from heat and stir in vanilla extract.
Spoon chocolate topping over chilled coconut candies OR if using pre-packaged chocolate (see "Notes" below), simply melt and spoon over the cold coconut filling. Let set, about 15 minutes Candies can be stored on your counter top for up to a week.
Notes:
If you don't want to make your own topping, you can use 3 oz melted sugar-free dark chocolate.
