Creamy raspberry coconut cubes with MCTs
Delicious ice pralines! Refreshingly fruity, creamy, sweet - and with MCT!
Preparation/ step by step
Combine all ingredients except berries, CoconutBar and Cacaobar in a blender. Pour the mixture into a bowl.
Place the CoconutBar in the blender with the leftover ice praline mixture and blend to crumbs. Do not blend too long - they should be small crumbs, not "sand".
Fold the crumbs into the mixture in the bowl.
Pour the coconut mixture into the cubes, but fill only halfway. Then put a frozen raspberry inside and fill the upper part of the cube with coconut mass so that the raspberry is placed in the center of the praline. Place in the freezer for one hour.
Free the chocolates from the ice cube mold.
Melt the Cacaobar and partially or completely cover the pralines with the glaze.
Chill in the refrigerator and allow to thaw slightly before eating.
Recipe by Steffi Kieselmann:
Instagram: Travelketosteffi
Website: www.travel-keto.de
| Ingredient | Quantity |
|---|---|
| Coconut oil | 15 ml |
| Kanso MCT oil 100% | 15 ml |
| Alpro Cooking/ Cream | 80 ml |
| Coconut milk (liquid) | 60 ml |
| Coconut flakes | 20 g |
| Lemon juice | 10 ml |
| (Powdered) Erythritol | 25 g |
| Vanillin / a little vanilla powder | 1/2 TSP |
| CoconutBar (30g) | 1 |
| Bar CacaoBar (50g) | 2 |
| frozen raspberries | 10 |
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1121 | 7,0 | 108,9 | 11,1 | 6:1 | entire quantity |
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