Coconut Low Carb Candy Bars Like Almond Joy
Coconut Low Carb Candy Bars Like Almond Joy takes approximately 30 minutes from beginning to end. This recipe serves 25. For $1.68 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 41g of fat, and a total of 630 calories. If you have stevia drops, cocoa, vanillan extract, and a few other ingredients on hand, you can make it. This recipe is liked by 722 foodies and cooks. It is brought to you by Low Carb Yum. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Plenty of people really liked this hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. If you like this recipe, take a look at these similar recipes: Low Carb Almond Joy Candy Bar, Copycat Almond Joy Candy Bars, and Homemade Almond Joy Bars: Simple Candy Bar Perfection.
Servings: 25
Preparation duration: 30 minutes
Ingredients:
8 ounces unsweetened baking chocolate I prefer Ghirardelli unsweetened baking chocolate
2 ounces food grade cocoa butter
7.6 ounces Nestle table cream or heavy cream
50 unsalted roasted almonds leave these out to make Mounds candy bars
1/4 teaspoon stevia concentrated powder
1 cup equivalent sugar substitute I used about 1 tsp SweetLeaf stevia drops
6 Tablespoons low carb sweetener or other sugar substitute
2 1/2 cups unsweetened shredded coconut
1 tablespoon vanilla extract
1 teaspoon vanilla extract
Equipment:
bowl
baking paper
baking sheet
double boiler
Cooking instruction summary:
Instructions In a large bowl, stir together table cream, sweetener, and vanilla extract. Mix in the unsweetened coconut. Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet. Place two almonds on each log (or omit nuts if making Mounds bars). Put baking sheet of logs into freezer while making chocolate coating. In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Remove the coconut logs from the freezer. Place each coconut almond log on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until log is completely covered in chocolate. Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden. Repeat steps until each log is covered in chocolate. Place finished sheets of candy in refrigerator. Let sit at least an hour then remove and place in covered container. Store in refrigerator.
Step by step:
1. In a large bowl, stir together table cream, sweetener, and vanilla extract.
2. Mix in the unsweetened coconut.
3. Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.
4. Place two almonds on each log (or omit nuts if making Mounds bars).
5. Put baking sheet of logs into freezer while making chocolate coating.
6. In a chocolate melter or double boiler, melt all chocolate coating ingredients together.
7. Remove the coconut logs from the freezer.
8. Place each coconut almond log on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until log is completely covered in chocolate.
9. Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden.
10. Repeat steps until each log is covered in chocolate.
11. Place finished sheets of candy in refrigerator.
12. Let sit at least an hour then remove and place in covered container. Store in refrigerator.
Nutrition Information:
