Keto Chocolate, Cranberry and Coconut Haystacks
How to Make It
Step 1
Add the desiccated/shredded coconut to a dry skillet. Set over a low/medium heat. Toast the coconut gently, turning often until lightly golden. Set to one side.
Step 2
Add the dark chocolate chips, erythritol, and coconut oil to a mixing bowl. Set the bowl over a double boiler and melt the oil and chocolate together, stirring to combine. Alternatively, you can melt the two together in a microwave. You may also add more sweetener if desired.
Step 3
Roughly chop the cranberries. Add the chopped cranberries to the bowl with the melted chocolate and coconut oil. Add the toasted coconut to the bowl. Stir well, coating the coconut and cranberries in the chocolate and oil.
Step 4
Line a shallow freezer-proof tray with baking paper. Take a tablespoon of the coconut and chocolate mixture and create a mound on the lined tray. Repeat with the remaining mixture until you have 9 haystacks. Transfer the tray to the freezer for 30 minutes to set firm. Store in the fridge in an airtight container until ready to eat.
Ingredients
- 100% Unsweerened Dark Chocolate Baking Chips – 3 oz
- Coconut oil – 1.5 tbsp
- Unsweetened Dessicated Coconut – 1 cup
- Reduced Sugar Craisin Dried Cranberries – 1 tbsp
- 100% Natural Powdered Erythitol – 1 tbsp