Cacao Coconut Minis
This puppy has 15 grams of healthy fat and 2.7 net carbs.
Servings Prep Time
15Pieces 10Minutes
Cook Time Passive Time
10Minutes 2hours
Servings Prep Time
15Pieces 10Minutes
Cook Time Passive Time
10Minutes 2hours
  • 3.5ounces 100% Organic CacaoI used Madecasse Madagascar 100% Cacao discs.
  • 1Tbsp Organic Carob Powder
  • 1Tsp Organic Maca Powder
  • 1/4Tsp Organic Vanilla Extract
  • 1/4Tsp Organic Almond Extract
  • 1/2Tsp Liquid Stevia Extract
  • 2Tbsp Organic Virgin Coconut Oil
  • 3Tbsp Organic Coconut Milk
  • 3.5 ounces Organic Shredded Coconut
  • Pinch Sea Salt
  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.

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