I have experimented quite a bit with Stevia, but I haven't had good luck at all. Unlike other sugar substitutes, it is much sweeter so when you would normally use a cup of sugar, you might only use a spoonful of stevia. Every time I've tried to use it, I get a bitter after taste. Until this time! These were fantastic.
The funny thing about this recipe is that Kay claims to not like coconut so, obviously, I didn't tell her there was coconut in these. You definitely can taste it but she never said one word and absolutely devoured these! So when adding her comments today, hopefully she won't look up and see the ingredients!
I wasn't able to get a good picture of these. They basically look like a piece of chocolate. I did get a picture of Kay eating one though!
This recipe is based off one from the show The Sweet Truth.
1 cup coconut oil, melted
1/4 cup peanut butter
4 tablespoons agave nectar
2 teaspoons powdered stevia
2 tablespoons vanilla extract
2 teaspoons cinnamon
3/4 cup cocoa powder
1/4 cup almond meal (or ground almonds)
1/4 cup coconut (unsweetened)
1/4 cup raw pumpkin seeds
Grind the pumpkin seeds, coconut, and almonds (if using whole) in a food processor until finely ground.
Combine all ingredients in a bowl.
Line 3 mini-muffin tins. Fill each completely full.
Place in freezer for 20 minutes.
Kay: I thought these tasted really good. I thought they might taste funny because they have different things in them like pumpkin seeds but I liked them a lot.
Mom (Dana): We thought these tasted best if kept in the refrigerator. They got a little too soft at room temperature.