Low Carb Toasted Coconut Chocolate Candy Food

LOW CARB TOASTED COCONUT CHOCOLATE CANDY

Steps:

• Add your coconut flakes to a dry skillet and turn the heat on to medium.
• Continuously sir until the coconut starts to toast and brown. Turn off heat and pour onto a paper towel to stop the browning.
• In a small saucepan, add the coconut oil, cocoa and 3 tablespoons of Swerve sweetener. Whisk until well combined. Taste to see if it is to your desired sweetness. If you want it sweeter add another tablespoon.
• Add around 1/2 teaspoon of coconut flakes to each section of your candy mold. My molds made 38 pieces so I divided up my coconut flakes accordingly.
• Pour the chocolate sauce over top the coconut and set into the freezer.
• Freeze for 4 hours and they are done.
• Store in a container in the freezer or refrigerator.

REALLY EASY CHOCOLATE COVERED COCONUT CANDY

Steps:

• In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
• Form into 1-inch balls and place onto wax paper.
• Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
• Dip coconut balls in chocolate.
• Place on waxed paper.
• Refrigerate to harden chocolate.
• Store tightly covered in the refrigerator.