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.
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 cals, 13.1g fat, 3.97g carbs, 2.03g fiber, 1.94g NET CARBS, 3g protein, 32 mg sodium