- 7.1 oz coconut butter
- 1/4 cup coconut oil
- 1 tbsp freshly grated lemon zest
- 2 tbsp powdered erythritol or xylitol
- Few dops liquid stevia, to taste (optional)
Melt the coconut butter and coconut oil in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Add the lemon zest or extract and erythritol. If you want a sweeter taste, add the Stevia. Mix well to combine.
Fill a silicone candy mold or mini muffin cups with about 1-tbsp portions of the coconut mixture and place them on a tray. Refrigerate for 30 minutes to 1 hour, or until solid.
Keep refrigerated for up to 1 month or freeze for up to 3 months. Note that coconut oil and coconut butter soften at room temperature.