Marsha Merington
May 29, 20201 min
What's not to love when it comes to low carb desserts, anyway? Not only does it just take a few minutes to throw this recipe together, but you don't even have to turn on your oven.
2 1/2 tablespoons coconut oil
1/4 cup canned coconut milk
6 tablespoons So Nourished powdered erythritol
1 teaspoon vanilla extract
24 whole almonds (raw)
4 ounces raw organic cacao nibs
Line a baking sheet with parchment and set aside.
Melt the coconut oil in the microwave then stir in the coconut milk, powdered erythritol, and vanilla extract.
Stir in the shredded coconut then shape the mixture into 12 small mounds on the baking sheet – top each mound with two whole almonds.
Melt the dark chocolate nibs in a double boiler then stir smooth.
Spoon the chocolate over the coconut almond mounds on the baking sheet, lifting them to coat the bottoms as well.
Chill until the chocolate hardens then store in an airtight container in the fridge.
You will need to chill the little coconut and almond clusters so they form properly and so the dark chocolate sets up nicely. However, this only takes a few minutes and then you just need to simply store the goodies in an airtight bag in the fridge.
Gourmet Pure Vanilla Extract