Keto Cuban Dessert: Mocha Coconut Fudge Bites

Allergens

Almonds, Coconut

Ingredients

• 1. 1 cup almond flour 2. 1/4 cup unsweetened cocoa powder 3. 1/4 cup Swerve sweetener (erythritol) 4. 1/4 cup coconut oil, melted 5. 1/2 cup unsalted butter, softened 6. 1/4 cup unsweetened shredded coconut 7. 1 tbsp instant coffee granules 8. 1 tsp vanilla extract 9. A pinch of sea salt 10. 3 oz dark chocolate (85% or higher), chopped

Instructions

1. In a large bowl, whisk together almond flour, cocoa powder, Swerve sweetener, and sea salt until well combined.
2. In another bowl, cream together softened butter and melted coconut oil.
3. Add the coffee granules and vanilla extract to the wet mixture, stirring until fully incorporated.
4. Gradually add the dry ingredients into the wet mixture, mixing until a dough forms.
5. Stir in shredded coconut.
6. Refrigerate the dough for 30 minutes to firm up.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
8. Using your hands, roll the dough into small, bite sized balls and place them on the prepared baking sheet.
9. Bake for 12 14 minutes, until the edges are set but the centers remain soft.
10. Allow the fudge bites to cool completely on the baking sheet.
11. In a double boiler or microwave, melt the dark chocolate.
12. Dip each bite into the melted chocolate, coating them evenly.
13. Place the dipped bites onto a parchment lined tray and refrigerate until the chocolate is set.

Chef’s Insight

To enhance the mocha flavor, consider infusing the creamed butter and coconut oil mixture with freshly brewed coffee before adding other ingredients.

Notes

Feel free to adjust the sweetness level according to personal preference by adding more or less Swerve sweetener.