This sugar free Coconut Caramel Crunch is the featured topping from last week’s Samoas Milkshake recipe. In case you enjoy that one as much as I do, this bulk mix recipe will get you set to enjoy LOTS of Samoas milkshakes and save you lots of time. Bulk mixes are my favorite…they are homemade convenience food at its best!
This mix is also mighty tasty on its own; almost like a crunchy trail mix or granola with caramel flavors. It’s addictive. So you’ve been fairly warned. Coconut caramel crunch IS sugar free, but it’s a rich S treat for those of you who are enjoying the Trim Healthy Mama plan.
Sugar Free Coconut Caramel Crunch [S]
Need a crunchy, caramely snack? A dessert topping? Or just want to make a lot of Samoas shakes in a jiffy? This amazing coconut caramel crunch will satisfy your craving for something sweet and crunchy with a toffee/caramel flavor that just is flat out addictive. And it's sugar free and guilt free!
Author: Gwen
Recipe type: Dessert
Ingredients
- 2 T. butter
- 2 c. unsweetened coconut shreds
- ⅓ c. almond flour
- ½ c. Truvia, erythritol, or xylitol
- ⅛th tsp blackstrap molasses
- ¼ tsp. caramel, butterscotch or maple extract
Instructions
- Heat skillet on medium and melt butter.
- Toss in remaining ingredients and stir until golden brown.
- Cool.
- Store in an airtight container and enjoy as a munch or in a Samoas Milkshake.
Notes
And now for LOTS more Trim & Healthy Inspiration…
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Eva says
January 28, 2014 at 3:43 PMCould I use coconut flour instead of almond flour?
Its_Gwen says
January 30, 2014 at 3:30 AMSure! Great idea. 🙂
Patty says
January 28, 2014 at 8:16 PMGwen, quick question on the Asian Lettuce Wraps recipe from last week, could these also be considered an “E” or “FP” meal if we kept the coconut oil to a teaspoon just to brown the turkey? I couldn’t find any other ingredients to make them an “S” meal besides the coconut oil unless you used higher fat meats such as beef or pork. Please advise! Also, it would be really helpful to many “newbies” if the folks posting to the THM Tuesday could include what kind of meal or snack their recipes are – e.g., “S”, “E”, or “FP”. Sometimes it is hard to tell and I know a number of the THM beginners frequent your blog and the “THM Tuesdays”. Thank you all so much for all you do to help us all try to get the most out of this program!
Its_Gwen says
January 30, 2014 at 3:30 AMHi Patty,
If you use ground turkey breast, and keep the fat very low, they would be FP. 🙂 If you want them to pull into the E zone, then maybe add brown rice or another carb source to the FP version.
I have asked that ladies post the meal type, but not all of the bloggers do so.
Katie says
February 4, 2014 at 12:55 PMHi Gwen! Love your recipes! Quick question. Is there a way to make this without sugar alcohols? I’m not using any right now as my EBF baby is super sensitive. Thanks!!
Amanda says
February 15, 2015 at 8:50 AMI have caramel flavoring, not extract. Do you know how much of that I could use for this? Also, if I use the THM Sweet Blend, do I still use 1/2 cup? Thanks!
Gwen Brown says
February 15, 2015 at 6:58 PMI’d start with 1/4 cup of the sweet blend and taste from there. 🙂 You can probably use flavoring…I use flavorings and extracts interchangeably.
Jimi says
February 17, 2015 at 8:13 AMIsn’t blackstrap molasses unrefined cane sugar?
Gwen Brown says
February 17, 2015 at 12:06 PMHi Jimi- Yep! But if you’ll look in the post, I break down the numbers as far as carb count. I’m not anti-sugar, but am looking for ways to reduce the glycemic load and add that brown sugar flavor with this recipe. And I feel it does a great job at that!
Carol Simons says
June 17, 2015 at 9:34 AMI wanted to tell you that I am addicted to the Samoas Milkshakes! I have one at least 3 times a week and have shared with many friends that don’t do THM but LOVE this shake! Thanks! Also I have a question about cottage cheese. I use it allot as a topping for salads or in the shakes I make or on top of several meals or veggies I eat. I love it and it fills me up but I am wondering if it is considered an S or an E if I have 1/4 cup or less with whatever i am eating. I hope it’s not putting me in a crossover?
Gwen Brown says
June 17, 2015 at 12:13 PMThat depends on the fat content of your cottage cheese. I love the 2% Daisy brand Cottage Cheese.
Marlene F says
July 14, 2015 at 12:50 PMGwen, could we use Agave instead of molasses for the Coconut Caramel Crunch? I also want to thank you for all your help as I start this THM journey.
Gwen Brown says
July 14, 2015 at 8:39 PMHi Marlene! 🙂 Agave is natural, but it’s got a higher fructose level than high fructose corn syrup, so it’s not a low carb choice. But you can sub Monk Fruit extract instead if you can’t do stevia. 🙂
Nel says
August 10, 2015 at 2:41 PMMy 10 and 12 year old boys had this today for cereal! They rarely like anything I make that is remotely healthy, so THANKS for the great recipe! Doubling the next batch I make. This will be a great go-to for cereal, yogurts, & protein shakes on busy school mornings. 🙂
Gwen Brown says
August 10, 2015 at 8:28 PMOoh! What a fun idea!
Carly says
January 4, 2016 at 2:47 PMI barely tolerate coconut oil in my cooking, and I don’t like the taste of coconut at all, so I would be very reluctant to use coconut shreds as indicated. Is there another item this would work on? Slivered almonds or something?
Gwen Brown says
January 4, 2016 at 10:05 PMI am also not fond of coconut flavor OR texture. But I love this. 🙂 I’d cut the recipe down to half or a quarter, and give it a shot. Almonds wouldn’t work the same…they don’t crisp up in the same way.
Sherry says
January 7, 2016 at 6:01 PMOh my goodness! This is soooo good! I was a little concerned as I was stirring it in the skillet because the oil separated from the coconut mixture once it was hot. I’d never heated anything with Truvia in it on the stove, and interestingly it did melt and was absorbed into the mixture. I’m just writing these notes in case anyone else is trying this recipe for the first time and has questions about what to expect. The mixture is soft while it’s hot, but as it cools, it gets crunchy! So amazing! And so fantastically delicious! I made a half-recipe and it barely fit into a quart mason jar (broken into chunky pieces, not completely crumbled).
Gwen Brown says
January 8, 2016 at 3:03 PMSO glad you enjoyed it! 🙂 Thanks for the tips!
Amanda says
January 27, 2016 at 11:20 AMWhat kind of unsweetened coconut shreds do you use? The kind that looks like traditional sweetened coconut flakes, only is the dry, unsweetened kind? Or are they larger flakes?
Gwen Brown says
January 30, 2016 at 2:44 AMI like the standard shreds instead of the larger flakes or chips. 🙂
Susan says
February 6, 2016 at 6:03 PMThis is so good! I’m just wondering how long it will keep in an air tight container? Thank you for all of your amazing recipes…you keep me honest 🙂
Gwen Brown says
February 7, 2016 at 10:43 PMOnce it dries out to crunchy, it keeps for months at room temp…or as long as I let it sit (which isn’t that long!) 🙂
Tara says
May 29, 2016 at 7:15 PMPLEASE bring back your recipe for apple pie oatmeal muffins! My family adores them, and the link is broken, and there’s nothing comparable to yours! All the other recipes are so complicate and use too many ingredients! Please share yours again! Thank you!!!!!!
Gwen Brown says
June 4, 2016 at 1:08 AMHi Tara,
I don’t recall having apple pie oatmeal muffins, although I do have a yummy cookie with apple pie and oatmeal here: Apple Oatmeal Cookie Recipe.
Sandy says
April 1, 2017 at 1:41 PMThis is sooo good, I’ve add it to yogurt, on top of my mim, or with frosting
Jen says
April 15, 2017 at 1:15 AMGwen, you are a blinkin’ genius!!! I just had your butterfinger shake with this topping. There are lots of foods I can’t have due to food sensitivities and I’m now having to stay very low carb. I did collagen instead of cottage cheese, and this topping on that shake blew me away! Thank you ever so much!
Tabitha says
July 20, 2017 at 8:45 PMHow many servings would you say this makes. I only use it by the tablespoon for the Samoan Milkshake (love love love this)
Lia says
February 27, 2018 at 3:28 PMHi, Gwen!
Do you know if this recipe would/wouldn’t work in the oven on low like THM Crispy Addictions?
Gwen Brown says
March 16, 2018 at 2:57 PMIt probably would!