Better-Than-Mounds Chocolate Coconut Candies

By SpartyGreenMom

Sweet no-bake coconut cups with a layer of dark chocolate. These low carb, sugar-free treats give Mounds a run for their money!

Ingredients

• 1/2 cup coconut butter
• 1/2 cup Kelapo coconut oil
• 1/2 cup unsweetened shredded coconut
• 3 tbsp powdered Swerve Sweetener
• 1 & 1/2 ounces Cocoa Butter
• 1 ounce unsweetened chocolate
• 1/4 cup powdered Swerve Sweetener
• 1/4 cup cocoa powder
• 1/4 tsp vanilla extract
• OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's, melted, for the topping

Details

Servings 10
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

Instructions
For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until melted.
Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
Remove from heat and stir in vanilla extract.
Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling.
Candies can be stored on your counter top for up to a week.

For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until melted.
Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
Remove from heat and stir in vanilla extract.
Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling.
Candies can be stored on your counter top for up to a week.