Chocolate Delights


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Chocolate Delights

 I saw a recipe for chocolate/coconut candy this week and got the idea to come up with a similar sweet that packed a little more fiber and nutrients.  If you are in maintenance, a few finely chopped raisins added to this recipe would also be very good, say 2-3 tablespoons.  This recipe is not suitable for Induction, but you may enjoy it once you get to the seed/nuts rung of the OWL ladder.  Next time I’m going to toast the coconut first and see what that does! 🙂  Second batch demonstrated to me I definitely like these with toasted coconut better and am changing the recipe to read toasted coconut!  Adding chopped nuts of your choice would be a nice touch as well, but be sure to add that to your nutritional info if you add nuts.

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1/3  c. coconut, unsweetened, toasted in oven first

4 T. melted butter

24 drops liquid Splenda or liquid stevia (or to taste)

1 tsp. erythritol

4 T. cocoa powder, unsweetened

2 T. roasted pumpkin seeds

2 T. sunflower seeds

DIRECTIONS: Toast coconut in 350º for about 5-8 minutes.  As ovens vary, check often lest you burn it.  In medium bowl, melt the butter in microwave.  Stir in cocoa powder and erythritol, stirring until smooth.  Add coconut and all remaining ingredients and blend well.  Drop onto parchment paper, silicon mat or plate, piling into six clusters.  Place in freezer for 15 minutes to set up.  ENJOY!

NUTRITIONAL INFO:   Makes 6 servings each contains:

133 calories

13.1 g  fat

3.97 g carbs, 2.03 g fiber, 1.94 NET CARBS

3.078 g protein

32 mg sodium


19 thoughts on “Chocolate Delights

    1. Just click the Print button at the bottom of the page. You can even delete items and print it larger or however you like at PrintFriendly. If that doesn’t work, do a File/Print from your browser (pages 1-2 only if you want to avoid comments printing also).

    1. Though I’ve never done it, they should keep OK on the counter. Nothing in them is even mildly perishable but the butter. And many people keep that on the counter. I’d place them in a lidded cookie jar maybe, or a dark container with a plate on top to block light, as that is how butter was traditionally stored before refrigeration. My granny kept her home-churned butter on a plate with a bowl inverted on top. It was always spreadable too, even in winter. 🙂

    1. These are no-bake candy, not cookies. Yes, all my recipes are usually for 1 item. The consumer then must decide how many they can afford to eat on any given day depending on their diet plan. The count is high because sunflower seeds, pumpkin seeds, chocolate and coconut are calorie-dense items. These make up the bulk of this candy. On the up side, the pieces are quite large, maybe the size of 3 pieces of typical chocolates. I do have a chocolate cookie recipe on my blog if you’re interested:

    1. A sweetener with little effect on blood sugar levels, therefore basically zero carb. Google it for more details. It’s not quite as sweet as real sugar, but very similar with no aftertaste. Measures almost 1 for 1.

  1. I been making these for awhile but never got the chance to comment. These are awesome. and very hard to keep around! I usually triple the batch and in the matter of 4 days they are gone.

    I usually change what I put in for seeds.I’ve done everything, walnuts, whole flax seed, almonds, crushed peanuts. I personally like the sunflower and flax seed combination.

    1. You can. It will take ½ cup. But bear in mind this will add 24 carbs to the entire batch. That’s why I tend to use liquid sweetener when chocolate is involved. Chocolate is pretty carby to begin with. With the liquid, you don’t have to “pay” the carbs for the bulking agent they add to the granular varieties to keep them from clumping and to make them more pourable/scoopable. 🙂

      1. Recipe doesn’t actually call for almonds, but if you add some, I would either used the sliced ones they sell, or coarsely chopped. But whole is OK, too, if you prefer. Be sure to add them to your nutritional numbers, as nuts are high in carbs.

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