Whip up this easy recipe for Low-Carb Coconut Pops, coated in dark chocolate
1.5 Cups unsweetened desiccated coconut
2 Tbsp Erythritol (or grind Xylitol to a powdered sugar in a coffee grinder)
1/2 Cup Coconut cream
2 Tbsp Coconut oil (melted)
50 g Lindt 90% dark chocolate (half a slab)
2 Tbs Coconut oil
Preheat oven to 180 degrees Celsius. Spread the coconut evenly on a baking sheet and toast for 3- 5 minutes until slightly brown. You can also use a pan on the stove top, just keep stirring it and make sure to check often as it could burn easily. Allow to cool down completely.
Transfer the toasted coconut to a bowl and mix in the rest of the ingredients for the filling.
Use a Tbsp or a 15 ml measuring spoon to measure equal amounts of coconut filling and roll into 22 balls. Place on a cookie sheet that is slighty coated with coconut oil and place in the freezer for +- 1 to 2 hours.
Once removed from the freezer stick a toothpick into each ball, and loosen from the cookie sheet.
Melt the chocolate in a glass bowl that’s been placed over a pot of water that’s slowly cooking, make sure the water don’t touch your bowl. Once the chocoalte has melted remove from the heat and stir in the coconut oil.
To coat the pops: simply hold it by the end of the toothpick, dip into the chocolate quickly allowing the excess to drip of from the bottom and spoon over some chocolate with a tablespoon to cover the rest of the coconut pop. Work sparingly with the chocolate and re heat a little if needed as the coconut pops will cool it down during the process.
Transfer to your cookie sheet and place in the refrigerator to set completely.
Store in fridge.