Ingredients

The following ingredients have 18 Servings
  • 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)

Instruction

  • 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.