When you’re craving sweets, it’s nice to have something on hand that will satisfy you, but won’t ruin your progress. Filled with coconut and topped with chocolate, you can’t beat these!
The candies can be stored on your counter for up to a week, but will keep longer if you store them in the fridge. Let sit at room temperature for at least a half hour before serving.
Line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones).
Combine coconut butter and coconut oil in a small saucepan over low heat. Stir continuously until melted & smooth.
Stir in shredded coconut and sweetener until well combined.
While continuing to stir, divide mixture among prepared mini muffin cups. Freeze until firm, about 30 minutes.
Melt chocolate chips
Spoon chocolate over chilled coconut candies and let set, about 15 minutes.
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