A couple weeks ago, I posted on Instagram some coconut cream I found at Trader Joes. I had no clue what to do with it, but I did know: when you see coconut cream, you buy it! Lol.
Experimenting in the kitchen last weekend, I came up with these babies. Between Dan, Jade and myself, we cleaned the pan in 24 hours. They are higher in fat (both saturated and unsaturated) but they are close to zero-carb. So you’ll need to watch portion sizes (because the cals add up fast) and just have a single serving at a time. These are definitely a decadent dessert! A “Dessert Defense” option!
Preheat oven 350 degrees F
Ingredients:
- 2.5 cups pecan meal (or finely chopped pecans, can also chop in blender)
- 1.5 sticks butter
- 1/4 cup xylitol granules (natural sweetener)
- 2/3 cup shredded coconut (reduced fat)
- 1/2 cup dark chocolate chips (or sugar-free chocolate chips)
- 3/4 cup coconut cream
Directions:
Soften butter in bowl in the microwave. Place in medium bowl and add pecan meal and xylitol. Mix well.
Spread mixture over the bottom of an 8×8 baking pan to form a layer about 1/3 inch thick.
Sprinkle shredded coconut over the top to cover it evenly
Drop chocolate chips over the top to cover it as evenly as possible
Place pan in oven for 10 minutes
Remove and drizzle coconut cream over the top as evenly as possible
Place back in oven for another 20 minutes
Remove and let cool in pan for at least 30 minutes
Place in fridge overnight to harden. Remove and cut into squares
Makes 16 servings
YUM! Enjoy! ox, Jill
