Dark Chocolate Macadamia Coconut Bites

7 steps

• Heat a large saute pan over medium-high heat. Add just the macadamia nuts (no oil) and constantly stir until the nuts turn a golden brown and start to smell like they are toasting. Remove from the pan, so the nuts do not burn.
• Chop macadamia nuts and shredded coconut into smaller pieces. Combine macadamia nuts, coconut, and salt in a small bowl and stir to mix.
• Line a baking sheet with parchment paper.
• Break the chocolate into pieces, and place in a microwave-safe bowl. Microwave chocolate for 60-90 seconds, stopping every 20 seconds to stir. Chocolate should be melted but not bubbling hot (do not burn the chocolate)!
• When chocolate is melted, add erythritol, and stir to mix. The texture will not be perfectly smooth - that is okay.
• Spoon 1 tbsp melted chocolate onto the baking sheet and spread into a 2 1/2-inch circle with the back of the spoon. Sprinkle with the macadamia/coconut mixture, then press lightly into chocolate. Repeat until you have all 12 bites completed. Work quickly so that the chocolate does not harden before you are done.
• Place uncovered baking sheet with bites in the fridge for about 10 minutes so that the chocolate firms up. Remove from fridge and store at room temperature until you are ready to serve. If you prefer to harden the bites at room temperature, set for at least 1 hour before serving. Enjoy!

This recipe makes 12 bites. Each serving is 1 bite.

Tips:
Substitute with other toppings, including pecans, pepitas, orange zest, or finely diced dried cherries.

Use whichever zero-carb or low-carb sweetener you prefer but adjust the amount according to the sweetener's recommendations. For example, if you have granular, not powdered erythritol on hand, decrease the ingredient amount to 3/4 cup. Note that granulated erythritol will have a slightly crunchy texture.

If you prefer to use your favorite low-carb sweet chocolate on hand, melt that and omit the erythritol. We find that Lily's brand of sugar-free chocolate works especially well in this recipe.