Scrumptious New Treat: Coconut Delight

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It took me some effort (and a sad amount of wasted coconut) to get this right, but how fitting that it was perfected just in time for Valentine’s Day!

Ingredients

Bottom Layer:

1  1/4 cup shredded unsweetened coconut

1/4 cup cacao butter (if you don’t have this, go ahead and use all coconut oil, or sub KerryGold pastured butter. but… this should become a staple ingredient in your kitchen. It is sooooo good!)

1/4 cup coconut Oil

1/3 cup xylitol

1 teaspoon vanilla powder

Middle Layer:

1/2 cup raw almonds, pulsed or chopped into small pieces

Top Layer:

1/2 cup 80% cocoa chocolate chips

3 Tablespoons collagen

3 Tablespoons MCT or Brain Octane Oil

5 drops liquid stevia

Directions:

Put 12 unbleached cupcake liners in a muffin tin.

Use a blender to turn the xylitol to a fine powder.

Melt the cacao butter and coconut oil over very low heat, add the xylitol and stir until fully melted. Remove from heat, and add the vanilla powder.

Mix thoroughly with shredded coconut.

Spoon evenly into the 12 liners.

Add a thin layer of chopped almonds to each.

Melt the chocolate chips over very low heat. When it is melted, remove from heat, add Brain Octane or MCT oil, collagen and stevia and mix until smooth.

Pour about a tablespoon onto each treat.

Place in the freezer for about 20 minutes to set.

Serve. Enjoy. Indulge!

About the Ingredients…

For 80% cocoa chocolate chips, go here.

Cacao butter, vanilla, MCT or Brain Octane, and collagen go here, or get them from me

Coconut Oil, Stevia and Xylitol are available from me.