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Nutritional info per serving:
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Nutritional info per serving:
Coconut Chocolate Bounty Bites
Serves 10:
- Carbs: 2 grams
- Fats : 22 grams
- Protein: 2 grams
- Prep time: 10 minutes
- Cooking time: 20 minutes
Ingredients:
- Base
- 150 grams of creamed coconut
- 75 grams of coconut oil
- 1 cup desiccated coconut
- 1-2 tbsp of Xylitol
- Topping
- 50 grams creamed coconut
- 2 tbsp of coconut oil
- 30 grams of 70% dark chocolate
- ½ cup Xylitol
- ¼ cup cocoa powder
- 2 tsp vanilla extract
Instructions:
For the base:
- Line a mini muffin tin with 24 mini paper cases.
- Combine 150 grams of creamed coconut with ½ cup of coconut oil in a small saucepan over a very low heat, stir in sweetener and coconut pieces when melted.
- Divide mixture into muffin cases using a spoon . Place in the freezer for 10 minutes while preparing the top ingredients.
For the topping:
- In a separate bowl combine 2 tablespoons of coconut oil, the remaining creamed coconut and the dark chocolate. Set over a pan of simmering water and stir until melted.
- Once melted stir in the vanilla extract and xylitol and stir until mixture is smooth.
- Remove from heat and stir in the cocoa powder.
- Spoon the chocolate topping over the coconut base and set in the freezer for 15 minutes before storing in the fridge.
Serves 10:
- Carbs: 2 grams
- Fats : 22 grams
- Protein: 2 grams
- Prep time: 10 minutes
- Cooking time: 20 minutes
Ingredients:
- Base
- 150 grams of creamed coconut
- 75 grams of coconut oil
- 1 cup desiccated coconut
- 1-2 tbsp of Xylitol
- Topping
- 50 grams creamed coconut
- 2 tbsp of coconut oil
- 30 grams of 70% dark chocolate
- ½ cup Xylitol
- ¼ cup cocoa powder
- 2 tsp vanilla extract
Instructions:
For the base:
- Line a mini muffin tin with 24 mini paper cases.
- Combine 150 grams of creamed coconut with ½ cup of coconut oil in a small saucepan over a very low heat, stir in sweetener and coconut pieces when melted.
- Divide mixture into muffin cases using a spoon . Place in the freezer for 10 minutes while preparing the top ingredients.
For the topping:
- In a separate bowl combine 2 tablespoons of coconut oil, the remaining creamed coconut and the dark chocolate. Set over a pan of simmering water and stir until melted.
- Once melted stir in the vanilla extract and xylitol and stir until mixture is smooth.
- Remove from heat and stir in the cocoa powder.
- Spoon the chocolate topping over the coconut base and set in the freezer for 15 minutes before storing in the fridge.