Coconut Chocolate Bites

This is the first sweet treat I have made in a very long time, and the first I had eaten in a month. I made one batch and took half to a party where they were a hit. They were so popular in our house and with our guests I had to make a second batch just 2 days later!



I'm excited to be back and even more excited to share this first of my sugar free, gluten-free recipes!




Ingredients:
1/2 Cup Coconut Butter (or manna)
1/2 Cup Coconut Oil
1/2 Cup Unsweetened Shredded Coconut
2 Tbsp Swerve (either granular or powdered will work fine)
1 Lily's dark chocolate bar (3oz)

Seriously, that's all you need. These are so easy!

Directions:
1. In a small to medium saucepan melt the coconut butter and coconut oil over low heat stirring occasionally, be patient, don't crank it up.
2. While you wait line a mini muffin tin with 24 paper liners.
3. When the oil and butter are melted stir in the Swerve until dissolved.
4. Turn off heat. Add the shredded coconut and stir to incorporate.
5. Pour the coconut mixture into the paper liners, I find that using a measuring tablespoon gives just about the right amount for each cup and is an easy vessel that doesn't make too much of a mess.
6. Put the pan in the freezer for at least 30 minutes (or longer...).
7. Whenever you're ready to continue, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over frozen coconut candies*.


*I like to use a teaspoon for this. A half full teaspoon (not measuring spoon, just from the silverware drawer) is about the right amount, the chocolate pours easily off the end of it and you can dab the tip of the spoon into the middle of the poured chocolate to make it spread out evenly.


Let the chocolate harden and enjoy!! These can be stored on the counter for a week or refrigerate or freeze them for long lasting goodness!