These sweet and crunchy Coconut Praline Chips are the perfect healthy treat to curb your sweet tooth. They're naturally sweetened, low in carbs, and taste amazing! This recipe is refined sugar-free, low-carb, Vegan and Paleo.
This is my favorite ‘candy’ to have stocked in the fridge for when I have cravings for sweets. I do love to eat fresh berries when I want something sweet, but I also love coconut! I can make a batch of these chips, and always have them up for grabs when I want a snack.
When I was trying to loose weight and heal from the inflammation in my knee, I would always snack on fresh coconut or have a spoon of coconut butter. The healthy fats in coconut kept me satiated and helped control my cravings for sweets. But as you know, I have this urge to be creative with food, so back then I combined my love for coconut with other nutritious ingredients I had in the house, and I developed this recipe.
Now you can make it for you and your family too, and I hope you love it as much as I do.
These no-bake Coconut Praline Chips have an awesome crunchy texture that I love. The added cacao butter, also gives the chips a smooth feeling and it enhances the sweetness and taste. After the initial crunch, they melt in your mouth!
You may also really like my Coconut Candy Bars recipe, so be sure to check it out.
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Recipe
Coconut Praline Chips (Vegan, Low-carb, Paleo)
Ingredients
- 2 cups (170g) unsweetened shredded coconut
- ½ cup (77g) macadamia nuts
- ¼ cup (35g) cacao butter
- 2 tablespoon (44g) raw honey, or another sweetener of choice
- ⅓ cup pecans, chopped
- ⅛ teaspoon vanilla powder, or the seeds of a vanilla bean
- pinch fine Himalayan salt
Instructions
- Add to your food processor (or high speed blender) the shredded coconut, macadamia nuts, cacao butter, honey, vanilla and salt. Turn on your machine and let it process until the mixture turns to liquid, scraping the sides of your processor bowl as needed. This may take about 20 minutes depending on your machine.
- Fill mini silicone (or paper) baking cups with the mixture a ¼ of the way full, then top each one with chopped pecans.
- Freeze for 20 to 30 minutes or until set. Store chips in an airtight container in the freezer or fridge as they melt at room temperature.
