Coconut Chocolate Candies with Raspberry and Lime
Coconut oil and coconut flakes provide plenty of fat and a dense texture without flour or sugar. Chocolate 99% adds magnesium and polyphenols, while freeze-dried raspberry and lime make the flavor brighter and more tart.
Melt coconut oil (80 g) over low heat. Add coconut flakes (40 g), erythritol (16,7 g), and lime juice (15 g), then stir into a moist coconut mixture.
Fill silicone molds halfway with the coconut mixture. Put the mold in the freezer for 5 minutes, until the layer sets.
Heat coconut cream (25 g), add chocolate 99% (40 g) and the remaining erythritol (8,3 g). Stir over low heat until the chocolate melts completely.
Spoon the chocolate layer over the coconut layer and return the mold to the freezer for 15 minutes. Unmold the candies, lightly warm the top coconut layer with the warm side of a knife, and dip it into freeze-dried raspberry (5 g), so the powder sticks well.
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