CHOCOLATE WALNUT
COCONUT SQUARES
This chocolate is so good. You can use all coconut or you can use whatever nuts you have on hand. The chocolate becomes quite hard in the fridge. See ideas in the Helpful Hints. Also, if you leave this chocolate at room temperature it becomes more like a chewy fudge texture which is usually the way I enjoy it. The chocolate remains perfectly stable at room temp - 25 to 27 deg. F and humid. I would not recommend keeping this chocolate in the freezer.
This is a no bake confection, so no eggs or oven or anything like that for this mixture. Instead of a teaspoon coconut extract, you can use vanilla extract. I lined the small pan with parchment paper for easy removal of the entire confection. Place it on a cutting board and cut into 16 squares; make sure it is not too hard and soft enough to easily cut through the chocolate.
The flexible dry ingredients are walnuts and coconut. Feel free to use all coconut, if desired or a different nut such as salted peanuts, for instance.
INGREDIENTS:
11/2 cups sugarless chocolate chips (375 mL)
3 oz unsweetened chocolate (90 g)
Liquid sweetener, to taste
1 tsp coconut extract (5 mL)
1/3
cup chopped walnuts (75 mL)
2 tbsp flaked coconut (30 mL)
In
double boiler, combine chocolate chips and unsweetened chocolate. Once melted , stir in drops of liquid
sweetener to taste and coconut extract.
Pour into a small dish lined with parchment paper (first spray with
nonstick spray to help the paper adhere).
If you don’t have a small dish, use an 8-inch square baking dish instead
and fill the whole thing if you want thin chocolate or stop short of filling it
completely if you would like thicker chocolate.
Press walnuts lightly onto top of chocolate and sprinkle with flaked
coconut in open spaces. Refrigerate.
Helpful Hints: This chocolate will be hard in the
fridge. If you prefer you could melt 2
tbsp (30 mL) unsalted butter with the chocolate or add 1 tbsp (15 mL) cream to the chocolate in
the double boiler. This will ensure a
slightly softer chocolate. You can let a
piece of chocolate melt in your mouth if you decide to skip the butter or cream
or let it sit out at room temperature for a few minutes. If you prefer you can use all flaked coconut
and skip the nuts. Use whatever nuts you
have on hand.
I like to leave this chocolate out at room temperature. It is more like a chewy fudge. It holds its texture and firmness very well at room temperature and is my favorite way to eat this chocolate. Next time I will try all coconut.
Yield: 16 squares
1
square
117.7
calories
1.7
g protein
8.5
g fat
1.1 g fiber
1.6 g net carbs