Better-Than-Mounds Chocolate Coconut Candies

By Kath Dedon

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With only 5 ingredients you can make these delicious sugar-free Better-Than-Mounds Chocolate Coconut Candies!

The recipe is from Carolyn Ketchum’s excellent blog, All Day I Dream About Food. And let me tell you, she does dream up some wonderful recipes for people who are watching their carbs. (I like her blog so much that I bought her book, The Everyday Ketogenic Cookbook, which I love!)

To accommodate food preferences and sensitivities in our family, I am constantly on the lookout for tasty treats that are low carb, gluten-free, dairy-free, egg-free, and almond-free. These Better-Than-Mounds Chocolate Coconut Candies fit the bill perfectly!

I had never used coconut butter before. It remains solid at room temperature. The contents of the jar I purchased had separated. Because it was hard, it wasn’t possible to just stir it back together like you would with peanut butter. I microwaved it on Reheat (80%) for 30 seconds and then stirred it a bit. I repeated this process 2 or 3 times more until I could easily blend the coconut butter together. Problem solved!

Carolyn’s recipe makes 20 candies, but I found I could make 24. I served them at a gathering of friends and family a couple of nights ago and had just 2 left for photos. I’m sure I’ll be making Better-Than-Mounds Chocolate Coconut Candies again. They would make a great Easter treat!

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Better-Than-Mounds Chocolate Coconut Candies

(Adapted from Carolyn Ketchum’s recipe on alldayidreamaboutfood.com)

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(print the recipe)

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Notes:

Carolyn recommends, and I used, parchment mini cupcake liners. They are truly non-stick.

If you can’t find Lily’s chocolate bars, go to Carolyn’s recipe to see how you can make the chocolate topping.

If you have Swerve granulated sugar, just give it a spin in a mini food processor or blender to make it “powdered”.

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Makes about 24 candies

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Just 5 ingredients needed

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Coconut Candies

½ cup coconut butter

½ cup coconut oil

½ cup unsweetened shredded coconut

3 tbsp. Swerve Confectioners Sweetener

Chocolate Topping

1 (2.8 – 3 oz.) sugar-free dark chocolate, like Lily’s

1. Line 2 mini muffin pans with paper liners. (Parchment liners are recommended.)
2. Melt the coconut butter and coconut oil in a saucepan over low heat, stirring until blended together. Remove from heat and stir in the coconut and the sweetener.
3. Spoon about a tablespoon of the coconut mixture into each muffin cup. Freeze for 30 minutes.
4. For the chocolate topping, break the chocolate bar into a Pyrex measuring cup. Microwave on Reheat (80%) for 15 – 20 seconds. Stir and repeat until it is melted.
5. Spoon a bit of chocolate topping over each candy. There’s no need to refrigerate the candies. They will keep at room temperature for up to a week.

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