No-bake low carb chocolate coconut cups that are ridiculously easy to make. These sugar-free treats give Mounds Bars a run for their money and they are good for you!
This may sound a little crazy but easy is actually very difficult for me. Not in my day-to-day life, where I prefer the easy way of doing things as much as possible. But in my kitchen life, I have a tendency to gravitate towards the more difficult, with multiple steps and many moving parts. I think I was always this way when it came to desserts and baking, because I love a challenge and who doesn’t want a quadruple layer cake with chocolate mousse-filling and raspberry frosting? It’s the Cheesecake Factory-syndrome, where we begin to believe that all desserts should be towering creations of epic proportions. I am a sucker for these kinds of desserts and now my only option is to make them from scratch in a low carb, sugar-free format. So sometimes I forget that simple can be just as good or even better than the more complicated.
These little coconut candy cups are a case in point. They didn’t turn out at all the way I intended but by god, they are delicious! So good, in fact, that I’ve already made them twice this week. I had originally planned for them to be truffles, rolled into balls and dipped in chocolate. See? Multiple steps. But my filling did not cooperate. It was too soft when warm but it firmed up too quickly in the fridge to be rolled. So I remelted it and spooned it into little mini-muffin cups, froze it for a little bit and then simply topped it with the chocolate coating. I get all the great flavour of chocolate and coconut together, with minimal fuss or muss.
In the low carb world, these little treats might also be known as “fat bombs”. Yes, it’s a detestable name but they do serve the excellent and delicious purpose of filling you up with good healthy fats so you don’t find yourself gobbling down the carbs in a moment of weakness. And having just come home from a Disney vacation where I probably ate a few more carbs than normal, it was nice to have these little treats to satisfy my cravings. I will say, I find them addictive in and of themselves. The mix of coconut butter and coconut oil is so good, I found I hardly needed to sweeten the filling much. And my husband, who has a soft spot for Mounds, loves them too. With both of us munching on them, it’s no wonder I had to make them twice already. And they are ridiculously easy to whip up. You can even simply melt some sugar-free chocolate for the topping, instead of making it from scratch. I used Lily’s on my second go-round and it barely changed the carb or other nutritional counts (I think the calories went up by 1 per candy).
I am linking this recipe up to my dear friend, Roxana’s, monthly Chocolate Party. For April, the “secret ingredient” was coconut. Um, I think I nailed it! Check out the fun recipes over at Roxana’s Chocolate Party!