Wednesday, February 16, 2011

More Chocolate--Coconut Delights

Chocolate on my mind I guess.  This morning I used the same recipe posted yesterday for chocolate, only I made a variation.  I was hungry for something quick, something chocolate, and something coconut.  So I did this...

1 oz. square of unsweetened baker's chocolate
2 TBS. coconut oil
2 TBS. coconut milk
1 Tsp. powdered erythritol
4 packets Truvia (powdered in my coffee grinder)
1/2 tsp. coconut extract
2 TBS. unsweetened coconut flakes

Chop the chocolate in small pieces. Place it together in a small bowl with the coconut oil and the coconut milk (if you've had the milk in the refrigerator).  Microwave for 20-30 seconds on high.  Remove and stir until melted.  Add sweeteners, coconut extract, and coconut flakes and stir together.

Line a small container (I used a plastic Glad entrée size container) with either wax paper or plastic wrap, and spray with non-stick cooking spray.  Pour into container and refrigerate until solid.  It stays nice in the refrigerator.  This recipe was softer than yesterdays, because of the coconut milk.  You can use whatever size container works for you, and cut it into however many pieces you like.  This tasted somewhat like a Mounds bar.  It was sweeter than yesterdays also because I added a little more erythritol.  I did not get any bitterness with this.


  1. I've only had a low carb blog for a couple of months, but your blog is becoming one of my favorites. The low carb recipes are inspiring and usually open up an opportunity to add something back into my diet.

  2. Oh thanks Arthur! Your post is an inspiration to me! :)



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