Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free)
Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free)

Low-Carb Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free)

5 from 1 reviews
Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free)
 
Prep time
Cook time
Total time
 
These cute little Chocolate Coconut Macadamia Nut Cups are the perfect snack! They're low-carb, gluten-free, sugar-free, and made with healthy ingredients. Store them in an airtight container in the fridge and you'll always have the perfect snack on-hand to ward off cravings!
Author:
Serves: 24
Ingredients
Chocolate Cup Ingredients:
  • 8 ounces fair-trade unsweetened baking chocolate
  • 1/4 cup Swerve Sweetener (Confectioners' Style)
  • 1 tablespoon coconut oil
Filling Ingredients:
  • 1 cup macadamia nuts
  • 1 cup unsweetened shredded coconut
  • 1/4 cup Swerve Sweetener (Confectioners' Style)
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted
Instructions
  1. Line a mini-muffin tin with 24 mini muffin liners.
  2. Fill the bottom of a double boiler with water to 1/2 inch below the upper pan or bowl. Place the double boiler over high heat. Place the chocolate, Swerve, and coconut oil in the top pan or bowl of the double boiler and stir the regularly until the chocolate is melted and smooth. Remove the double-boiler from the heat but leave the chocolate in it so the residual heat will keep it melty as you use it. Pour 1 teaspoon of chocolate into the first muffin liner, lifting it and tilting/turning it to coat the inside of the liner with chocolate. Replace it in the muffin tin and repeat this with each other liner. Freeze the pan for about 15 minutes.
  3. While the chocolate cups freeze, process the macadamia nuts, coconut, Swerve, and salt on high in a food processor until finely ground. Add the melted butter and process to mix. Once the cups are solid, pack each cup full of the nut mixture and level the top. Pour 1 teaspoon of chocolate over each cup, swirling it to cover the nut mixture completely. Replace each cup into the muffin tin and replace the tin in the freezer for at least 30 minutes. Remove the cups to an airtight container in the refrigerator and enjoy them for an occasional snack!

 

6 Comments on Chocolate Coconut Macadamia Nut Cups (Low-Carb, Gluten-Free, Sugar-Free)

  1. Celia at Chicago Jogger
    March 14, 2016 at 8:20 am (2 years ago)

    I’m with you on the uneven cake issue.. haha! These healthier dessert bites look soo good.

    Reply
  2. Danae @ Recipe Runner
    March 14, 2016 at 11:52 am (2 years ago)

    I am the queen of taking a bite of dessert then needing to even it out and then the next thing I know it’s basically gone…clearly I have issues. These little chocolate cups would be perfect for me because I could just eat the whole thing and not need to even it out! 😉

    Reply
  3. Olivia @ livforcake
    March 14, 2016 at 12:18 pm (2 years ago)

    These look delicious, Julie! I love how healthy they are, means I can eat more of them! 😀

    Reply
  4. Joanna
    March 16, 2016 at 12:53 am (2 years ago)

    Julie, we don’t have the option for the sweetener here. Do you have any suggestions for a non-sugar-free version? Powdered sugar? Thanks!
    Joanna

    Reply
  5. Samantha
    March 16, 2016 at 4:37 pm (2 years ago)

    These look great!! I definitely understand not wanting to have crooked cake…haha 🙂 im the same way!

    Reply

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