Choc 'n' Fruit Treat

21st May 2021

by matthew

Category Classical & MKD Recipes

Fat: 63.67g Protein: 7.46g CHO: 22.62g Kcal: 693

Notes

Mo’s tip: Take care when melting the block coconut, it needs to be hot but mind it does not burn.
I used Whitworth’s mini Zante currants because they are tiny and soft. Some dried currants can be dry and gritty.
You can of course omit the currants and serve plain, which will reduce the carbs.
The texture is similar to fudge.
I made 12 pieces, each has: 5.30g fat / 0.62g protein / 1.88g CHO

Ingredients

50g Pure creamed block coconut - KTC
20g Currants – WHITWORTH mini Zante
42g Chocolate – LINDT 90% COCOA DARK SUPREME
8g Olive Oil
You will also need 15g of JOSEPH’S sugar free maple syrup or a sugar free syrup of your choice and ¼ teaspoon of vanilla extract

Instructions

Line a suitable mould, I used a 10cm x 10cm plastic container.
Chop the coconut block, this makes melting easier. Place in a small pan with the oil to melt until quite hot.
Grate or finely chop the chocolate into a bowl, then add the syrup and extract.
Pour the hot coconut onto the chocolate and leave it for a few minutes, then gently stir to combine well.
Pour into the prepared mould, then scatter the currants over as evenly as possible.
Cover and leave in the fridge to set.
Cut into treat size pieces, making them as even sized as possible to make it easier to calculate the values of each one.

© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.

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Choc ‘n’ Fruit Treat