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A sweet treat that is low in carbs
50 gr cocoa butter
100 gr creamed coconut (it comes in a 200 gr block --not coconut cream in a tin)
3 tbsp dessicated coconut
2 tsp vanilla essence
2 tbsp Splenda
Melt the first two ingredients in microwave or in a bowl over a pot of boiling water. Stir in the rest of the ingredients and here I add about 3 tablespoons of ground almonds because I like to make the stuff go further.
Spoon about a teaspoonful into an ice cube tray (I found a couple of really tiny cube trays) and pop into the freezer for about 30 mins. Twist the tray and remove the "chocolates" and store in a sealed plastic box in the fridge.
50 gr cocoa butter
100 gr creamed coconut (it comes in a 200 gr block --not coconut cream in a tin)
3 tbsp dessicated coconut
2 tsp vanilla essence
2 tbsp Splenda
Melt the first two ingredients in microwave or in a bowl over a pot of boiling water. Stir in the rest of the ingredients and here I add about 3 tablespoons of ground almonds because I like to make the stuff go further.
Spoon about a teaspoonful into an ice cube tray (I found a couple of really tiny cube trays) and pop into the freezer for about 30 mins. Twist the tray and remove the "chocolates" and store in a sealed plastic box in the fridge.
