Cacao Coconut Minis

Recipes

I have quite the collection of cookbooks for all types of diets, but I still have trouble settling in on some favorites.  This recipe is my version of a recipe found in Dr. Mercola’s Fat for Fuel Ketogenic Cookbook.  It is low carb, yet it will satisfy a sweet tooth while providing healthy fats from coconut and cacao.

Print Recipe
 Cacao Coconut Minis
This puppy has 15 grams of healthy fat and 2.7 net carbs.
Course Dessert
Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time 2 hours
Servings
Pieces
Ingredients
  • 3.5 ounces 100% Organic Cacao I used Madecasse Madagascar 100% Cacao discs.
  • 1 Tbsp Organic Carob Powder
  • 1 Tsp Organic Maca Powder
  • 1/4 Tsp Organic Vanilla Extract
  • 1/4 Tsp Organic Almond Extract
  • 1/2 Tsp Liquid Stevia Extract
  • 2 Tbsp Organic Virgin Coconut Oil
  • 3 Tbsp Organic Coconut Milk
  • 3.5 ounces Organic Shredded Coconut
  • Pinch Sea Salt
Course Dessert
Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time 2 hours
Servings
Pieces
Ingredients
  • 3.5 ounces 100% Organic Cacao I used Madecasse Madagascar 100% Cacao discs.
  • 1 Tbsp Organic Carob Powder
  • 1 Tsp Organic Maca Powder
  • 1/4 Tsp Organic Vanilla Extract
  • 1/4 Tsp Organic Almond Extract
  • 1/2 Tsp Liquid Stevia Extract
  • 2 Tbsp Organic Virgin Coconut Oil
  • 3 Tbsp Organic Coconut Milk
  • 3.5 ounces Organic Shredded Coconut
  • Pinch Sea Salt
Instructions
  1. Grease a mini muffin pan, chocolate mold tray or use a silicone mini muffin tray ungreased.
  2. Combine the cacao, carob and maca powders, extracts and coconut oil in a heatproof bowl over a pot of simmering water. A makeshift double boiler to keep the contents from burning. You want to melt the contents slowly and keep the water from boiling up and touching the bottom of your bowl. Stay close and keep stirring.
  3. Once everything is just melted, remove from heat and stir in the coconut milk.
  4. The mixture shouldn't be hot to begin with, so allow it to cool slightly, to lukewarm. Then add your salt and stir in your shredded coconut. Mix until your coconut is well distributed and covered.
  5. Spoon the mixture into your trays and place in the refrigerator to set. It will take at least an hour. I make them at night and put them in the fridge overnight, so I couldn't tell you exactly how long it will take.
  6. Remove them and place them in an airtight container back in the fridge.
Recipe Notes

I've had several iterations of these so far.  One batch had chopped almonds (which gave me the idea for using almond extract when I didn't have chopped almonds on hand).  You can add organic peppermint or orange essential oil or whatever other flavor you like.  Maybe chopped macadamia nuts or pecans.  You choose.

Share this Recipe
Tagged:

You Might Also Like

Leave a Reply