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. My mother-in-law used to make a similar no-bake candy, but hers had rolled oats in it.
This recipe is not suitable for Induction, but you may enjoy it once you get to the seed/nuts rung of the Atkins Phase 2 OWL carb-reintroduction ladder.
INGREDIENTS:
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
VARIATION: 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. If you are in maintenance, a few finely chopped raisins added to this recipe is very good, say 2-3 tablespoons. Be sure to recalculate macros if you make any changes.
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! Store leftovers in refrigerator or freezer.
NUTRITIONAL INFO: Makes 6 servings. Each serving (as written) contains:
133 cals, 13.1g fat, 3.97g carbs, 2.03g fiber, 1.94g NET CARBS, 3g protein, 32 mg sodium
Buttoni's Low-Carb Recipes 