Toasted Coconut Candy

By aerin8

http://buttoni.wordpress.com/2011/06/08/toasted-coconut-candy/

Ingredients

• 8 oz. softened cream cheese
• 1/4 c. (1 oz). dessicated, unsweetened coconut
• 1/4 c. (1 oz.) dessicated, unsweetened coconut, TOASTED
• 1/2 c. coconut oil
• 1 oz. roasted almonds, ground coarsely
• 1 tsp. almond extract (makes the candy extra special)
• 3 T. coconut flour
• 1/4 c. powdered erythritol (I powder in my food processor)
• 1/2 tsp. Fiberfit or other liquid sweetener to taste
• Tiny pinch of salt

Details

Servings 48
Preparation time 20mins
Cooking time 25mins
Adapted from buttoni.wordpress.com

Preparation

Step 1

DIRECTIONS: Toast ¼ cup coconut on a pan in a 400º oven for 5-6 minutes or until just golden. Remove and cool. Line an 8×11 pan with waxed paper large enough to hang over the side a bit, so you’ll have something to grab onto when this is set.

In a mixing bowl, whip the soft cream cheese with a rubber spatula. Add both the toasted and untoasted coconut, as well as the chopped almonds. Stir well. Next add the salt, coconut flour, erythritol, Fiberfit and almond extract. Add the coconut oil last. Beat the candy well to make your best attempt to incorporate the oil into the candy. When it is as blended as best you can get it, scrape it out onto the wax-paper lined pan. Using your spatula or hands, spread the candy out as evenly as possible. Some of the oil will rise to the top, but that’s OK, as it freezes and isn’t really seen or noticed on the finished candy. Place pan on a level shelf/surface in your freezer 4-5 minutes. Remove and cut into 48 pieces (6×8). Return to the freezer for 30 minutes. Remove and separate the pieces by lifting the waxed paper up and bending them apart. This will melt/soften quickly, so do not leave it out of the freezer ahead of consuming. Just take out what you are eating immediately.

NUTRITIONAL INFO: Makes 48 pieces that are about 1¼” square. Each piece contains:

51.4 calories

5.11 g fat

1.06 g carbs, .6 g fiber, .46 NET CARBS

.72 g protein