White "Chocolate" Roughy

A sweet treat that is low in carbs

50 gr cocoa butter
100 gr creamed coconut (it comes in a 200 gr block --not coconut cream in a tin)
3 tbsp dessicated coconut
2 tsp vanilla essence
2 tbsp Splenda

Melt the first two ingredients in microwave or in a bowl over a pot of boiling water. Stir in the rest of the ingredients and here I add about 3 tablespoons of ground almonds because I like to make the stuff go further.
Spoon about a teaspoonful into an ice cube tray (I found a couple of really tiny cube trays) and pop into the freezer for about 30 mins. Twist the tray and remove the "chocolates" and store in a sealed plastic box in the fridge.
This recipe came from a stylish low carb cooking forum based in New Zealand so I am not taking credit for inventing it.
Alison

The cocoa butter is very pricey Jaykay but it does go a long, long way. Think I paid about $Aus37.00 for 500 gr.

I think that once you make the white chocolate you won't need to use it for anything else.
You could tweak the chocolates and dip some in melted dark chocolate, top with pieces of pecan, walnut, hazelnut or pistachios and give them as homemade presents for Christmas to those you love and appreciate low carb treats. The cocoa butter keeps very well, years in the fridge I believe.