Recipe: Low carb "coconut rough" bites

Whether you're looking for 'fat bombs' to add fat calories or whether you just need a sweet treat without breaking a low carb diet this low carb rendition of an antipodean favourite is just delicious.

Low Carb Coconut Rough

1 cup shredded coconut
1/2 cup coconut oil
1 cup Splenda
50g unsweetened baking chocolate
1 tbpsn cocoa
2 - 4 tbpsn cream or coconut cream

Method

• In a pan melt the coconut oil, this will be soft at room temperature and will require only light simmering
• Add the Splenda and stir until the sweetener is melted
• Melt the chocolate in the microwave or a double boiler and add to the oil mixture; then add the cocoa and mix thoroughly
• Add the shredded coconut and stir while heating on a low temperature
• Slowly add the cream, for a vegan variation use coconut cream
• Cook until all the coconut is soaked through with the fudge mixture,
• When the mixture has reached the consistency of gravy turn the heat off
• Take a small pan or tupperware container - I used a 10cm * 15cm container
• Pour the hot fudge mixture into the pan, you may need to tap the container on the bench to get the coconut mixture to create a smooth top
• Leave to rest until close to room temperature and then refrigerate until solid, preferably overnight
• If a white layer forms on the outside this is excess coconut oil that has not soaked into the coconut and is perfectly safe to eat
• Cut into cubes, this recipe should make around 25 pieces
• A shout out to Guittard 100% Cacao baking chocolate which is delicious and the lowest carb chocolate I can find on the market
• Calories listed are for the whole batch per piece macros are 62 Calories, 1.6g Carb (1.3g net), 6.7g Fat