Low Carb Mounds Candy

Author: Liz Jocson

Ingredients

FILLING:
1 cup heavy cream
1 cup erythritol base sweetener
1/4 tsp pure Stevia
1/3 cup sugar free Carmel syrup (I use skinny syrups (www.skinnymixes.com/collections/skinny-syrups/products/su...)
2 ½ cups unsweetened shredded coconut
50 unsalted roasted almonds leave these out to make Mounds candy bars
Chocolate Coating:
8 ounces unsweetened baking chocolate I prefer Ghirardelli unsweetened baking chocolate
2 ounces cocoa butter
6 Tablespoons low carb sugar substitute or other sugar substitute
¼ teaspoon stevia concentrated powder
1 teaspoon vanilla extract

Steps

In a large bowl, stir together cream, sweeteners, and syrup . Mix in the unsweetened coconut. Refrigerator overnight to let the coconut soak up the cream, sweeteners and syrup.
Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.
Place two almonds on each log (or omit nuts if making Mounds bars).
Put baking sheet of logs into freezer while making chocolate coating.
In a chocolate melter or double boiler, melt all chocolate coating ingredients together.
Remove the coconut logs from the freezer.
Place each coconut almond log on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until log is completely covered in chocolate.
Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden.
Repeat steps until each log is covered in chocolate.
Place finished sheets of candy in refrigerator.
Let sit at least an hour then remove and place in covered container. Store in refrigerator.