Ingredients:

• 120g Cacao Butter
• 1 tablespoons MCT Oil
• 3 tablespoons Cacao Powder
• 5 scoops of Smart Monk 100% Monkfruit Extract (approximately 1.4g)
• 3 tablespoons of Powdered Erythritol (see notes on the use of artificial sweeteners)
• 1 teaspoon Vanilla Essence
• 2 tablespoons sugar-free Peanut Butter
• 7 tablespoons Desiccated Coconut

Instructions:

1. Melt the cacoa butter. Be careful not to let the cocoa butter boil! (See notes).
2. Add the MCT oil, cacao powder, powdered erythritol, monkfruit extract and vanilla essence to the melted cacao butter.
3. Stir thoroughly to ensure that the mixture is completely smooth and without any lumps.
4. Add more sweetener and cacao powder to taste.
5. Add the peanut butter and mix it thoroughly into the chocolate mixture.
6. Add the desiccated coconut and mix well.
7. If you want the Bites to be in the form of little blocks – pour the chocolate mixture into ice cube molds (see notes).
8. If you want the bites to be in the form of flat disks – carefully scoop 1 to 2 teaspoonfuls per chocolate bite on a flat, freezer-safe surface.
9. Place the chocolate bites in the freezer for about 30 minutes to harden.
10. Once the chocolate bites have hardened they can be kept in the fridge.

Servings: 15-20

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Notes:

To melt the cacao butter you could do one of the following:

• Use a double boiler technique – this is the safest method, with the lowest risk of boiling/burning the butter, but it is also the slowest method.
• In a small saucepan on the stove – faster than double boiler, but the stove must be on a low heat setting and you must keep an eye on it constantly. Remove the saucepan from the stove as soon as the last bit of solid butter melts.
• In the microwave – the fastest method, but also has the highest risk of boiling/burning the butter. Only microwave it for 30 seconds at time, and watch it closely.

Using artificial sweeteners:

• If you do not have access to the powdered erythritol or monkfruit that is used in this recipe, feel free to substitute it with any other artificial sweetener. Adjust the amount of sweetener to taste. Keep in mind though that the sweetener must be in a powdered form and must, ideally, have a very low glycemic index. Check out this link for more information on the glycemic index of various well-known artificial sweeteners.
• If you are not on a Ketogenic diet and /or would prefer not to use artificial sweeteners, you may substitute the sweetener with powdered sugar. Doing this will, of course, drastically change the nutritional value of the Chocolate Coconut Bites.

Using ice cube molds:

• I find that silicone ice cube molds work the best – it is much more durable and easier to remove the chocolate bites from a silicone mold than from a plastic mold. If you do not not have a silicone mold, you can also use plastic ice cube molds. Feel free to experiment with different mold shapes and sizes, for example using bar-shaped, hexagon and sphere molds.

Nutritional Information: