Today I have a quick treat for when you you want to make something easy. I first fell in love with Toasted Coconut Butter when I made it for a guest post a few month ago. Now I make it all the time because it’s so easy to make. I either eat by the spoonful or I make candy cups with it. The addition of the chocolate adds the perfect amount of sweetness.
Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.
The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen. The “free” items are water, salt, black pepper, and cooking oil. These items may be used in recipes and won’t count toward the ingredient total. I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.
Ready to get started?
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- 7 cups unsweetened coconut flakes
- 2 oz. dark chocolate or stevia sweetened chocolate, melted (or dairy free/soy free chocolate for Paleo)
- Preheat oven to 350 F.
- Spread the coconut flakes onto two rimmed baking sheets.
- Bake for 5-8 minutes or until golden brown, stirring and flipping the coconut flakes every few minutes so they do not burn (keep an eye on them).
- Allow to cool slightly and pour the toasted coconut flakes into the bowl of a food processor or high speed blender.
- Process until smooth.
- Melt the chocolate over a double boiler.
- Line a muffin pan with 12 liners or use a candy mold.
- Pour 2 tsp of toasted coconut butter into the muffin cups top with 1 tsp of the melted chocolate.
- Swirl the coconut butter with the chocolate using a wooden skewer or toothpick. Place in the refrigerator and allow to harden for about 1-2 hours before serving.
Net Carb Count*: 3.91 g net carbs (for 1 candy)--makes 12 candies
Total Carb Count: 9.77 g total carbs (for 1 candy)
To reduce the portion of carbs make mini candy cups using a mini muffin tin.
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.