COCONUT FAT BOMB(LOW CARB)
1 cup softened unsalted butter
1 cup half and half...
recipe calls for 5 cups of Splenda; I used 1 1/2 cups
6 tbs. unsweetened cocoa powder
2 tsp. vanilla extract
5 tbs. Smuckers natural peanut butter
1 bag (24 ounce) Bob's red mill shredded unsweetened coconut TIP: I would add a half a bag first and then mix it together. If its still soft, add more coconut until you get it solid enough to hold together when rolled into a ball.
1 cup softened unsalted butter
1 cup half and half...
recipe calls for 5 cups of Splenda; I used 1 1/2 cups
6 tbs. unsweetened cocoa powder
2 tsp. vanilla extract
5 tbs. Smuckers natural peanut butter
1 bag (24 ounce) Bob's red mill shredded unsweetened coconut TIP: I would add a half a bag first and then mix it together. If its still soft, add more coconut until you get it solid enough to hold together when rolled into a ball.
on low speed of your mixer, combine the butter, half and half, sweetener, and cocoa. Beat until well blended. Pour the mixture into a medium size saucepan and boil for 2 minutes or until it becomes smooth on low heat.
Remove the saucepan from heat and add the vanilla, peanut butter, and coconut. Mix by hand until well blended. Using a 1/2 ounce scoop or tablespoon, drop the dough onto a piece of parchment paper. Refrigerate 3 hours before serving. Store chews in frig. 24 chews; 2.0 net carb
Recipe submitted by Edith Weil
Remove the saucepan from heat and add the vanilla, peanut butter, and coconut. Mix by hand until well blended. Using a 1/2 ounce scoop or tablespoon, drop the dough onto a piece of parchment paper. Refrigerate 3 hours before serving. Store chews in frig. 24 chews; 2.0 net carb
Recipe submitted by Edith Weil
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