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Maple Pecan Coconut Candy Bars is a perfect low carb fat bomb in candy bar form!
This recipe came out of a necessity for me!
I wanted ……
was longing for……..
…… needed something to curb my hunger and knew a healthy fat like coconut would do the trick.
One afternoon I experimented and created this recipe a couple of times to get the right texture. It surely is coconut in flavor so if you’re not a fan you may not like this recipe. It does not taste like white chocolate I can not lie. It is all coconut and pecans and maple without using maple syrup.
You can certainly use another nut if you prefer but I think pecans go fabulous with maple here.
They need to be kept refrigerated because they will soften in summer if left on the counter.
While this makes just one bar, it is so filling and satisfying I’ve suggested two servings from this one bar. You really will be completely satisfied with half of the bar.
This is literally made in minutes and just needs a short time to harden in the fridge or speed it up by freezing it for a short time.
Enjoy with your afternoon tea or coffee and kick your feet up for a few minutes! We momma’s work hard and deserve to relax from time to time! Let this recipe be one of those breaks for you!
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Maple Pecan Coconut Candy Bars
- 1/4 cup softenedcoconut butter
- 2 tbsp soft coconut oil
- 1/2 teaspoon liquid toffee stevia or vanilla stevia
- 1/2 teaspoon maple extract
- 2 tbsp pecans
- In a microwavable bowl place the coconut butter and oil and melt together for 30 seconds and stir until smooth.
- Add in stevia and maple extract and stir to incorporate.
- Taste and adjust stevia if needed.
- Spread pecans onto candy mold.
- Pour melted coconut mixture over pecans in mold.
- Refrigerate for 30 minutes.
- Makes 1 bar.