FOR CANDIES:
½ cup (125 g/4.4 oz) coconut butter,
at room temperature
½ cup (110 g/3.9 oz) coconut oil,
at room temperature
¼ cup (40 g/1.4 oz) erythritol or
Swerve, powdered
1 teaspoon sugar-free extract of
your alternative (equivalent to vanilla, lemon,
peppermint, or almond)
Few drops liquid stevia, to style
(elective)
FOR COATING (or use any Home made Darkish
Chocolate recipe [page 32]):
3 ounces (85 g) extra-dark 90 %
chocolate
1.2 ounces (35 g) cacao butter
Instructions:
1. To make the candies: In a bowl, mix the coconut butter, coconut oil,
erythritol, and flavoring extract. Combine till properly mixed. In order for you a
sweeter style, add the stevia.
2. Fill a silicone sweet mould, silicone ice-cube trays, or mini muffin cups
with about 1 tablespoon (15 g) parts of the coconut combination. Freeze for
half-hour to 1 hour.
3. To make the coating: Soften the darkish chocolate and cacao butter in a double
boiler, or heat-proof bowl positioned over a small saucepan full of 1 cup
(235 ml) of water, over medium warmth. Combine properly. Let the chocolate cool earlier than
use. It shouldn’t be sizzling, however ought to nonetheless be liquid. In case you are utilizing any of the
Home made Darkish Chocolate recipes (web page 32), chances are you’ll want as a lot as
5.3 to five.6 ounces (150 to 160 g) to coat all of the fats bombs.
4. Gently pierce every frozen sweet with a toothpick or a fork. Working one at a
time, maintain every sweet over the melted chocolate and spoon the chocolate
over it to coat fully. Flip the stick as you’re employed till the coating is
solidified. Place the candies on a parchment-lined tray and drizzle any
remaining chocolate over them.
5. Refrigerate the coated candies for a minimum of quarter-hour to harden. Preserve
refrigerated for as much as 1 month or freeze for as much as 3 months.
