Low Carb Chocolate Candy Bites
6 tbsp unsweetened cocoa powder or baking cocoa
6 tbsp coconut oil
2 tbsp granulated Pyure (or other sugar-free sweetener)
Mix all ingredients on low heat in a pan on the stove. When mixture is liquid and ready, pour into an ice cube tray. Freeze for about an hour, or until firm. Keep in freezer to prevent melting.
I experimented with the first batch and added peanut butter (peanut butter powder mixed with water) to the middle, as the picture above shows. The peanut butter became gooey rather quickly after taking it out of the freezer, but it was good! You can also add other low carb options to the middle of the candy bar if you like. The recipe is for the chocolate base only.
1 comment:
I love using PB2 powder. One of the wonderful things is that one can mix the powdered peanut butter a little more or less wet according to taste. I mix it thinner for dipping apples and a little stouter for spreading on toast.
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