Candy Bars!We made some amazing Chocolate/Caramel Turtles this week. They were really easy. On a wax paper-lined cookie sheet, arrange each “turtle” with about 3 pecans then drizzle about 1 teaspoon of the caramel sauce and 1 teaspoon of the skinny chocolate. Put in the freezer for a few minutes to harden and you have deliciousness! If you have a lower ratio you could melt an unsweetened chocolate bar (and sweeten with stevia).
Growing up, I remember one of my mom’s favorite candy bars was a Mounds Bar, and thus it became one of mine, and thus some of my kids’ favorite…funny how that works. 🙂
There is just something about dark chocolate and coconut….yum. Well thankfully “Keto” Mounds Bars are really easy to make. There are not quite as soft and moist, but they are still yummy!
Ingredients needed: (Click “recipes” for exact measurements)
Remember you can use either stevia or truvia – whatever is your preference. The Ghiradelli chocolate has a higher fat ratio, so that may be helpful in some recipes – although this recipe is almost ALL FAT!
Put the coconut, coconut oil and vanilla in a food processor until well mixed/ground:
Then press into a small pan/container – the one shown is about a 6 x 4 :
Next, mix up the dark chocolate topping using cocoa, truvia/stevia, coconut oil and a pinch of salt:
And pour it on and over…
Cover and place in the fridge until they harden, then take them out, pile in a mound….