Better-Than-Mounds Chocolate Coconut Cups – Low Carb and Gluten-Free
The recipe Better-Than-Mounds Chocolate Coconut Cups – Low Carb and Gluten-Free can be made in approximately 45 minutes. Watching your figure? This gluten free and dairy free recipe has 100 calories, 1g of protein, and 10g of fat per serving. For 40 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 20. Plenty of people really liked this dessert. 343 people have tried and liked this recipe. It is brought to you by All Day I Dream About Food. If you have vanillan extract, swerve sweetener, cocoa powder, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Better-Than-Mounds Chocolate Coconut Cups – Low Carb and Gluten-Free, Better-Than-Mounds Chocolate Coconut Cups – Low Carb and Gluten-Free, and Tiramisu Chocolate Cups (Low Carb and Gluten-Free).
Servings: 20
Ingredients:
OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's, melted, for the topping
1 & 1/2 ounces Cocoa Butter
1/4 cup cocoa powder
1/2 cup coconut butter
1/2 cup Kelapo coconut oil
1/4 cup powdered Swerve Sweetener
3 tbsp powdered Swerve Sweetener
1 ounce unsweetened chocolate
1/2 cup unsweetened shredded coconut
1/4 tsp vanilla extract
Equipment:
frying pan
muffin liners
sauce pan
bowl
Cooking instruction summary:
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.
Step by step:
1. For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
