DESSERTS

Spiced Coconut Chocolate Cups

low carb vegan recipe

Get your keto vibe on with:

½ cup coconut oil, melted
½ cup cocoa powder (unsweetened)
¼ cup stevia or monk fruit
½ tbsp Super Spice (or to taste)
¼ tsp vanilla extract
Coconut flakes to taste
A pinch of salt

Get the ketonut, oops, I mean coconut oil into its liquid form, which can be done various ways: for instance, have your dog lie on top of a covered bowl of it, or gently irradiate it in the microwave, or put it in a saucepan at barely visible flame height, etc.

In essence, it needs to be liquid and in a saucepan or mixing bowl, and how you get there is up to you or even nobody’s business. Add the vanilla extract to the liquid coconut oil.

In another mixing bowl, combine the cocoa powder, sweetener, Super Spice (or skip the spice if you want plain vanilla chocolate, no pun intended) and a pinch of salt. Add this dry mixture slowly to the liquid vanilla enhanced coconut oil. Stir well until the ingredients are thoroughly combined.

Taste for the level of sweetness and spiciness you desire and adjust accordingly. Add in the coconut flakes to taste — any desirable amount is fine, really, so long as it makes sense — then stir again to thoroughly mix the flakes into the liquid spiced chocolate.

Pour the chocolate mixture into silicone molds or onto a parchment-lined tray or into a container shaped like your dog or a viking ship. Silicone molds are great for creating different shapes so go wild. Or don’t go wild.

Place inside the fridge where the chocolate will solidify, in an hour or few. Keep these chilled and serve cold as the coconut oil will start to melt in your fingers from your body heat, which makes these great fun to eat handheld or, um, body held. If you prefer less chocolate on your flesh, consider smaller sizes manipulated with toothpicks.

Eat on a cheat day or keto day or homemade chocolate day or toothpick day or finger licking day.