Ohh, here's a coconut chocolate candy recipe, which I can't wait to try out! :)
_http://ketodietapp.com/Blog/post/2013/04/20/Looking-for-a-Great-No-carb-Snack-Try-Chocolate-Coconut-CandiesPreparation time:Hands-on: 10 - 15 minutes
Overall: 60 - 90 minutes
Nutritional values (per serving):
Total Carbs 2.4 grams
Fiber 1.4 grams
Net Carbs 1 grams
Protein 0.92 grams
Fat 7.7 grams
of which Saturated 6.2 grams
Energy 73.8 kcal
Potassium 53.8 mg
Macronutrient ratio: Calories from carbs (5.3%), protein (4.7%), fat (90%)
Ingredients (makes 30 servings):
1 cup extra virgin coconut oil (200g / 7 oz)
1 cup raw cocoa powder (100g / 3.5 oz)
1 tsp pure vanilla bean extract (~ 1-2 vanilla beans)
¼ cup Erythritol (non GMO) or other healthy low-carb sweetener from this list
10-15 drops Stevia extract (Clear / Coconut)
pinch salt
¼ cup home-made coconut & pecan butter, chilled (50g / 1.7 oz)
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
Instructions:
Place the extra virgin coconut oil into a small bowl and melt in a microwave oven on low heat for just about a minute. Add raw cocoa powder, vanilla extract, Erythritol and stevia.
Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered.
Note: Erythritol is a sugar alcohol that naturally occurs in fruits, vegetables and fermented foods. It's very low in Net Carbs and has a slight cooling effect.
Mix everything well, make sure there are no clumps.
Spoon the chocolate mixture into silicone moulds about 1/3 of the way full. I used heart-shaped ice silicone moulds but you can use any other, just make sure it's a shape with a good amount of depth. Place the moulds in the fridge for about 15-30 minutes.
When the chocolate mixture solidifies, add 1/2 a teaspoon of home-made coconut & pecan butter into each mould. The best results are achieved when the butter is chilled.
Top with the remaining chocolate mixture and place back in the fridge for at least 30-60 minutes or until firm.
When done, keep refrigerated. Coconut oil gets very soft at room temperature. Now, whenever you get sugar cravings or before you go to gym, pop them out of the moulds and INDULGE!!!
Note: You may end up making more than 30 candies. This depends on the size of moulds used.