Ultra Low Carb (ULC) White Chocolate Pistachio Bites Recipe

This white chocolate experiment all started because Mary and I had an abundance of coconut manna. We’re not exactly sure how we ended up with so many jars of it, but we did and we’re ultimately thankful for it. It turns out that white chocolate is made from cacao butter, which is delicious by itself, but even better with coconut added. It has a soft, buttery texture that literally melts in your mouth. We played with a few variations and tried different ingredients mixed in. The pistachios were a hit all around which is why we’re sharing it with you here!

White Chocolate Pistachio Bites

* These are best left in the freezer until you are ready to eat them!

Servings

Treats

Unit

Ultra Low Carb White Chocolate PIstachio Bites

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Ingredients

3 tablespoon Cacao Butter
3 tablespoon Coconut Oil
3 tablespoon Coconut Manna (May substitute with coconut butter but may change nutritional data slightly)
1 dash Vanilla Extract
1 teaspoon Stevia Powder
1 ounce Pistachios (shelled and roughly chopped)
1 Rubber ice tray or any shape

Instructions

In a small microwave safe bowl add cacao butter, coconut oil and manna.
Place bowl in microwave for 30 seconds or until ingredients are melted, but not too hot.
Add vanilla extract and Stevia; mix well.
Divide pistachio pieces among ice cube forms.
Top pistachio pieces with white chocolate mixture; filling them to the top.
Place ice tray in freezer for at least 20 minutes before eating.

Recipe Notes

The tray we used made 12 cute little treats. Serving Size will vary depending on the type of ice cube tray you use. Divide data accordingly. Fat Bombs - White Chocolate Pistachio Bites