Low Carb Coconut Almond Candy Bars Recipe
These are so good! They taste like an Almond Joy, one of my favorite candies, but without the sugar. I love anything made with coconut and chocolate, these candies are simply delicious! My family couldn't tell there was no added sugar in them.
- 1/4 cup coconut oil
- 1/2 cup powered erythritol
- 1/2 - 2/3 cup Splenda (depending on how sweet you want them)
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 3 tbls food grade vegetable glycerin
- 2 egg whites
- 2 cups unsweetened grated coconut
- 1 cup of sugar free chocolate chips
- enough whole almonds to put 2 on each piece of candy
Melt the coconut oil in a medium sauce pan over low heat. Stir in the 2 sugar substitutes, glycerin and the 2 extracts, remove from the heat and add the egg whites and whip until blended well. Put the pan back on the heat and stir constantly for 1 minute. Remove from the heat and add the grated coconut, stir well. Put the filling on a piece of wax paper and fold it over the mixture like an envelope and flatten to and even thickness approximately 3/4 inch. Place the filling in the freezer until firm and very cold. In the mean time melt the sugar free chocolate chips in the microwave on a medium power setting for 30 seconds and stir, repeat until completely melted. Cut the coconut filling into pieces about 1" x 2" and place on a clean piece of waxed paper. Dip each almond into the chocolate, just enough to make them stick to the coconut filling. Finally coat each piece of candy on all sides with the melted chocolate (brush it on or dip each piece), it will harden fairly quickly. Enjoy!
How good does this recipe look to you?