Thursday, September 8, 2011

LCHF Chocolate Coconut Candy Cups

Check out this recipe!
Each candy cup contains less than 2 grams of net carbs, and just over 1 gram of dietary fiber; each candy cup contains 6.5 grams of nourishing** fat (predominantly medium chain triglycerides - see why this is important**) from the coconut alone. 

Best of all, the only sweetener is that used in the chocolate that you melt.  There is no additional sugar or faux sugar added.  This is an unbelievably decadent treat. 

12 mini cupcake liners, mini cupcake pan, plastic wrap

  1. Line the cupcake pan with the liners.
  2. Add the coconut manna to the melted, cooled dark chocolate, and stir to thoroughly combine with a rubber spatula.
  3. Pour the chocolate mixture into the cupcake liners, dividing mixture equally (it should be about 1 tablespoon of mixture per liner).
  4. Place 1 almond on top of the chocolate mixture in each cupcake liner.
  5. Cover with plastic wrap, and refrigerate overnight (or at least 6 hours) to allow to fully harden.
  6. Can be served cold, or at cooler room temperature.  Do not leave out in warm weather, or the candy will melt, due to the high concentration of coconut oil.
**Why is coconut oil nourishing?  It contains high amounts of Lauric Acid, Myristic Acid, Caprylic Acid, Palmitic Acid, Oleic Acid, Stearic Acid, and Linoleic Acid.  These fats are good for you!

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