Coconut Caramel Treats

THE RECIPE

INGREDIENTS

Caramel Coconut Filling

• 1/3 cup butter
• 3 tbsp Erythritol
• 2/3 cup heavy cream
• 1 tsp vanilla
• 2 cups unsweetened shredded coconut

Chocolate topping

• 16 ounces of semi-sweet chocolate
• 3 ounces of butter

Optional Sprinkle topping

• 1 tsp ground cinnamon
• 3 tsp Erythritol

DIRECTIONS

Makes: 12 servings

1. Melt half the chocolate with half the butter in a double boiler or the microwave. Stir until smooth
2. Divide the chocolate in to the 12 silicone muffin molds. Paint the bottom of each to cover side to side.
3. Place the muffin molds in the refrigerator for 30 minutes.
4. Melt the 1/3 cup butter and the erythritol in a medium saucepan over low heat. Cook for 4-6 minutes, stirring frequently, until golden brown.
5. Add the heavy cream and bring to a gentle boil.
6. Reduce the heat and simmer 10-12 minutes until the caramel thickens. The thicker the better. Be careful not to burn the caramel.
7. Add the vanilla and mix well.
8. Stir in the shredded coconut and stir to combine.
9. Set the coconut aside to cool.
10. Remove the muffin molds from the refrigerator.
11. Divide the coconut mixture evenly in to the molds and press firmly to compact.
12. Return to refrigerator to chill for 30 minutes.
13. Heat the remaining chocolate and butter in a double boiler or the microwave. Stir until smooth.
14. Divide the chocolate in to the 12 silicone muffin molds to cover the coconut.
15. Optional: Combine the cinnamon and erythritol and lightly dust the top of each treat.
16. Return the molds to the refrigerator to chill completely before serving.
17. Keep refrigerated.

Enjoy!