Chocolate Coconut Fat Bombs

 

Recipe

              Ingredients

• 2 bags of sugar free Lily's chocolates
• Unsweetened shredded coconut
• Macadamia nuts (ground into small pieces)
• Prepared sugar free caramel (see my recipe)
• Parchment paper
• Cookie sheet pan

Instructions

Lay out parchment paper on a cookie sheet.

Melt one bag of chocolates using the bain-marie method or a double boiler.

Pour the melted chocolate onto the parchment paper and refrigerate for 20 minutes until it's hard. If you made your caramel ahead of time and stored it in the refrigerator you need to heat it up to soften it. Take the pan of hardened chocolate out of the refrigerator and pour a layer of caramel evenly on the top of the hardened layer of chocolate. Refrigerate. While that's hardening in the refrigerator you can crush you macadamia nuts and toast your coconut.

Toasting the coconut involves simply frying it in a pan with a little butter and sugar substitute at a low heat, stirring constantly until the coconut browns. The next step is to melt another bag of chocolate and then add a layer of chocolate over the hardened caramel. While the chocolate is still melted, top with coconut and macadamia pieces. Refrigerate until hardened.

Once the candy has hardened you can move the candy to a large cutting board. Using a large non-serrated knife, you can cut the candy into pieces. Keep candy refrigerated or freeze.