Choconut Birds' Nests
THM:S, Low-carb, Sugar free, Gluten/Dairy/Egg free
Serves: 6 candies
Coconut nests:
  • 6 T finely-shredded, low-fat unsweetened coconut flakes (I used the Let's Do Organic brand; see note below)
  • ¼ cup coconut oil (either refined or virgin; the latter will give a stronger coconut flavor), melted
  • 1 tsp. vanilla extract
  • 2 packets Truvia, ground in a coffee grinder (1½ tsp. spoonable Truvia, or use half that of THM Super Sweet Blend; feel free to add more sweetener if desired)
Chocolate filling:
  • 2 T coconut oil (refined or virgin), melted
  • Scant tablespoon cocoa powder
  • 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • -
  • Nuts of choice for topping (I used peanuts, but almonds would give an Almond Joy flavor.)
  • Sea salt for topping, optional
  1. Combine the nest ingredients and pack into 6 mini muffin tin holes. Hollow out a dip in the center of each tin with your thumb to create a nest shape. Freeze until firm but not frozen solid.
  2. Combine the chocolate filling ingredients. Pour a little into the hollow of each nest. Freeze again. You'll have some chocolate left over, so freeze it by itself if you like or use for something else.
  3. Before the chocolate is totally hard, press your nuts of choice into the top of it. If using unsalted nuts (or even if your nuts are salted), sprinkling a little sea salt on the top of the candies would be nice as well.
  4. Freeze until firm. Store in freezer. Enjoy! Yields 6 candies.
If you don't have finely-shredded unsweetened coconut flakes, feel free to substitute regular unsweetened coconut flakes. The nests may not hold together quite as well, though.
Recipe by Briana Thomas at