Low-Carb Chocolate Strawberry Hearts

Step 1Bring a large pot of water (filled up to about a quarter) to boil. Turn the heat off and place a small pot with the creamed coconut broken into pieces inside the large pot. Be careful not to get any water in the pot with the creamed coconut.

Step 2Let the coconut melt and keep stirring with a spatula until smooth.

Step 3Add the freeze-dried strawberry powder and mix in well.

Step 4The berry powder will sweeten the mixture up, so additional sweetener may not be needed. If you prefer a sweeter taste, add stevia.

Step 5Spoon the mixture into heart-shaped molds. Place in the fridge for a couple of hours or until solid. I used small candy molds and made 20 candies. It was about a teaspoon of coconut mixture per candy.

Step 6Meanwhile, melt the chocolate in a water bath. Make sure the chocolate is melted but not too warm when covering the candies. When the coconut mixture is solid, remove from the molds.

Step 7Use wooden skewers or a toothpick to dip each candy into the chocolate mixture. Turn it round until the chocolate covers the candy completely and starts to solidify.

Step 8Place on a parchment paper and repeat for the rest of the candies. Place the candies in the fridge until the chocolate is solid. If you have any chocolate left, cover the candies with another layer of chocolate and place back in the fridge. Store at room temperature or in the fridge. (Note: If the chocolate solidifies before you cover all the candies, use the water bath to melt it. Meanwhile, place the uncovered coconut candies in the fridge. Keeping the candies cold will ensure that when you cover them in chocolate, it solidifies faster.)

Step 9Enjoy or place in a gift box for your loved one! These chocolate candies can be stored at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.