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I found this recipe on another site and added the pecans. These is (at least for me) a lifesaver because I love chocolate. I was a little concerned about the erythritol but (at least for me) no tummy upsets. They are quick and easy to make, keep well in the fridge and eating a couple of them a day really satisfies my sweet tooth. I think they are legal once you reach the nut rung but if I am wrong hopefully someone will correct me. Had to order the erythritol online.
1/2 cup coconut oil
2 teaspoons vanilla extract
2/3 cup powdered (not granulated) erythritol
2/3 cup unsweetened cocoa powder
artificial sweetener to taste (about 1/2 cup sugar equivalent)
1 cup unsweetened coconut
1/2 cup chopped pecans
Melt coconut oil in microwave for about 30 seconds.
Whisk in the vanilla, erythritol and then the cocoa powder into the melted coconut oil. Add the artificial sweetener --I used 4 packets of Sweet Leaf stevia powder and a tablespoon of chocolate DaVinci syrup but the original author used liquid sucralose/Sweetzfree--to taste.
Mix in coconut and pecans with a spoon.
Drop by tablespoon on cookie sheet covered in waxed or parchment paper. Place in freezer for about 1 hour then transfer to covered container and store in refrigerator.
Makes about 23 haystacks, each has approx. 83 cals., 8.2 G fat, 1.17 net carbs, 1 G protein.
Pam
1/2 cup coconut oil
2 teaspoons vanilla extract
2/3 cup powdered (not granulated) erythritol
2/3 cup unsweetened cocoa powder
artificial sweetener to taste (about 1/2 cup sugar equivalent)
1 cup unsweetened coconut
1/2 cup chopped pecans
Melt coconut oil in microwave for about 30 seconds.
Whisk in the vanilla, erythritol and then the cocoa powder into the melted coconut oil. Add the artificial sweetener --I used 4 packets of Sweet Leaf stevia powder and a tablespoon of chocolate DaVinci syrup but the original author used liquid sucralose/Sweetzfree--to taste.
Mix in coconut and pecans with a spoon.
Drop by tablespoon on cookie sheet covered in waxed or parchment paper. Place in freezer for about 1 hour then transfer to covered container and store in refrigerator.
Makes about 23 haystacks, each has approx. 83 cals., 8.2 G fat, 1.17 net carbs, 1 G protein.
Pam
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