Receta Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free)
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Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free)
The other day I raided the fridge for a "snack" between meals and settled on a bite — JUST ONE BITE — of my Vanilla Bean Cheesecake. But there was a problem. The bite I took left the piece kind of crooked. And I hate a crooked piece of cake, y'all — it's just not right. So I took another bite. You know, just to even it out.
But it wasn't quite even. I'm sort of a cake slice perfectionist. So I made the difficult decision to eat a whole other row of bites. Sure, I probably shouldn't eat so much cheesecake. But what a relief it'd be to have a nice, even slice left in the fridge.
What I'm trying to say is that I ate the whole piece of cheesecake and part of another piece, okay? As a between-meals snack.
And then I felt like a giant slug and vowed never, ever to snack again.
But we all know that's not realistic. Instead of warding off hunger forever, this weekend I whipped up some healthy little bites. These cute little Chocolate Coconut Macadamia Nut Cups are the perfect snack! They're low-carb, gluten-free, sugar-free, and made with healthy ingredients. I store mine in an airtight container in the fridge and pull one out whenever I crave something sweet between meals. I'm thinking of trying some other chocolate cup fillings, because they're just so convenient! Enjoy!
- One year ago: Giant Skillet Lemon Sugar Cookie
- Two years ago: Lemon Cream Pie Bars
- Three years ago: Bailey’s Hazelnut Chocolate Tiramisu (and Photographing FOOD)
- Four years ago: Hasselback Sweet Potatoes with Orange Rosemary Butter & Goat Cheese
- Five years ago: Mini Apple Pies with Cheddar Crusts
- Six years ago: Chocolate Sheet Cake
- Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free) Total time 1 hour 10 mins Author: Willow Bird Baking
8 ounces fair-trade unsweetened baking chocolate 3 tablespoons Swerve Sweetener (Confectioners' Style) 1 tablespoon coconut oil 1 cup macadamia nuts 1 cup unsweetened shredded coconut 1/4 cup Swerve Sweetener (Confectioners' Style) 1/4 teaspoon salt 3 tablespoons butter, melted
Line a mini-muffin tin with 24 mini muffin liners. Fill the bottom of a double boiler with water to 1/2 inch below the upper pan or bowl. Place the double boiler over high heat. Place the chocolate, Swerve, and coconut oil in the top pan or bowl of the double boiler and stir the regularly until the chocolate is melted and smooth. Remove the double-boiler from the heat but leave the chocolate in it so the residual heat will keep it melty as you use it. Pour 1 teaspoon of chocolate into the first muffin liner, lifting it and tilting/turning it to coat the inside of the liner with chocolate. Replace it in the muffin tin and repeat this with each other liner. Freeze the pan for about 15 minutes. While the chocolate cups freeze, process the macadamia nuts, coconut, Swerve, and salt on high in a food processor until finely ground. Add the melted butter and process to mix. Once the cups are solid, pack each cup full of the nut mixture and level the top. Pour 1 teaspoon of chocolate over each cup, swirling it to cover the nut mixture completely. Replace each cup into the muffin tin and replace the tin in the freezer for at least 30 minutes. Remove the cups to an airtight container in the refrigerator and enjoy them for an occasional snack! 3.2.2925