Coconut Haystacks

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[{"selector":"#anim-7762ade6-a47d-44b4-9116-be91f3ca5c80","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-8e2a1fa5-d9f7-40d3-af92-f4396c10e6d0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – 6 ounces stevia sweetened chocolate – 2 tablespoons coconut oil – 3 tablespoons Swerve confectioners – 1 cup unsweetened coconut shredded, flakes, or a combination – 1 cup coarsely chopped pecans Get the Recipe

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– Cook on low until the chocolate has melted.

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– Whisk in the Swerve, and cook until it has fully incorporated. – Remove from heat, and stir in coconut and pecans.

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– Drop by the spoonful onto the parchment lined baking sheet.

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– Refrigerate for 2 hours, until solid.

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– Simmer for about 6 minutes, until the sauce begins to thicken. – Divide the chicken mixture between the lettuce leaves. Garnish as desired.

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