Prep 15 mins
Cook 1 hr
This recipe is my own creation. I had a raw brownie recipe that I adored, but when I adopted low-carb eating habits, I had to forgo them. So I devised a recipe that included coconut & coconut oil instead. These are dense, very rich, very chocolatey, but not very sweet. I hope you enjoy them!
- 1 1⁄2 cups walnuts
- 1⁄2 cup flaked unsweetened coconut, toasted
- 1⁄4 cup hershey's extra-dark cocoa powder
- 1⁄4 cup coconut oil
- 1⁄2 teaspoon coconut extract
- 12 (3 1/2 g) packages Truvia (artificial sweetener)
- 1⁄4 cup flaked unsweetened coconut, toasted
- 1 (3 1/2 g) packet Truvia (artificial sweetener)
- 1 pinch salt (optional)
- First, toast your coconut in a 350 degree oven, stirring often. Remove when your coconut is golden brown & then cool.
- Put walnuts in a food processor & process on low until they are pulverized & resemble coarse sand.
- Add the next five ingredients & process until completely blended & the mixture clumps together.
- Using a one inch scoop or two tablespoons, portion mixture onto a cookie sheet in 14 balls. Refrigerate until firm, about an hour.
- If desired, roll ball in hands to make more symmetrical. Put remaining 1/4 cup coconut, packet of Truvia & tiny pinch of salt in ziplock bag, shaking to combine.
- Put all 14 balls in the ziplock bag at once and shake to evenly distribute coconut coating.
- Store these raw coconut brownie balls covered in the refrigerator.
This recipe sounds delicious, and I intend to try it. But those on a low carb diet should note that the carbs in the 13 packets of Truvia in the recipe are not included in the nutritional facts. Be aware that each packet of Truvia contains 3 gms of carbohydrate for a total of 39 grams in the entire recipe. Using organic Truvia with natural Inulin will total less than 13 grams of carbs plus some fiber. Kudos to food.com for counting them separately so that adjusting the nutritional count is easy!