A birthday treat for my husband in a little over a week. Other than toasting the coconut, these require no baking and are delicious! If you are in maintenance, a few finely chopped raisins added to this recipe is very good, say 2-3 tablespoons. This recipe is not suitable for Induction, but you may enjoy it once you get to the seed/nuts rung of the OWL carb re-introduction ladder. Adding chopped nuts of your choice would be a nice touch as well, but be sure to add raisins or nuts added to your nutritional numbers.
INGREDIENTS:
1/3 c. coconut, unsweetened, toasted
4 T. melted butter
24 drops liquid Splenda or liquid stevia (or to taste)
1 tsp. erythritol
4 T. cocoa powder, unsweetened
2 T. roasted pumpkin seeds
2 T. sunflower seeds
DIRECTIONS: Toast coconut in 350º for about 5-8 minutes. As ovens vary, check often lest you burn it. In medium bowl, melt the butter in microwave. Stir in cocoa powder and erythritol, stirring until smooth. Add coconut and all remaining ingredients and blend well. Drop onto parchment paper, silicon mat or plate, piling into six clusters. Place in freezer for 15 minutes to set up. ENJOY!
NUTRITIONAL INFO: Makes 6 servings each contains:
133 cals, 13.1g fat, 3.97g carbs, 2.03g fiber, 1.94g NET CARBS, 3g protein, 32 mg sodium
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