A day just insn’t complete without a daily dose of chocolate especially when it is low carb. Bear in mind that a serving is only two little squares. One could easily eat the whole batch but regret all those carbs, especially if granular Splenda is used.
When tasting the mixture before freezing it, it tastes extremely sweet. However, once it was frozen much of the sweetness disappeares. This is very easy to make for a low carb candy. Experiment by adding shredded coconut or chopped nuts.
NOTE:
* If you use refined coconut oil, it won’t have any coconut flavor.
With 1/2 cup granular Splenda:
Per Serving: 183 Calories; 18g Fat; 3g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 4.5g Net Carbs
With 1 cup granular Splenda:
Per Serving: 195 Calories; 18g Fat; 3g Protein; 9g Carbohydrate; 1.5g Dietary Fiber; 7.5g Net Carbs
With liquid Splenda:
Per Serving: 171 Calories; 18g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs
Coconut chocolate bites Recipe
By Published: November 13, 2013
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Ingredients
- 1/4 cup virgin coconut oil
- 2 tbsp natural peanut butter brought to room temperature
- 2 tbsp cocoa powder
- 1/2-1 cup granular Splenda or equivalent liquid Splenda, to taste (see comments above)
Instructions
- In a small bowl, microwave the coconut oil about 30 seconds on HIGH to melt.
- Whisk in the peanut butter then the cocoa.
- Add the Splenda to taste. I recommend starting with about 1/4 cup and add more if you think it needs it.
- Pour into a small nonstick foil-lined container and freeze until solid, about 20-30 minutes.
- Gently cut into squares with a thin, sharp knife. Store in the refrigerator or freezer.
