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Coconut Oil = 120 ml / 1/2 cup

(Note: You can also use cocoa butter or butter. Homemade chocolates made with coconut oil tend to melt more quickly than those made with cocoa butter. If you need to travel with the chocolates, then you will need to use cocoa butter so that they can stay firm for much longer. However, cocoa butter is expensive so if you do not need to travel with the chocolate, then it is much cheaper to use coconut oil or butter. I believe that most of us would consume these chocolates at home so using coconut oil or butter is way more economical as they can be kept in the refrigerator or freezer. Also, wrapping them with chocolate wrappers will ensure mess free eating.)

Unsweetened cocoa powder = 120 g / 1 cup

Allulose = 100 g / 1/2 cup (Sugar or sweetener can melt with water but not oil so it's best to grind the sweetener to as fine as possible. Allulose is highly recommended as it does not crystallize when chilled. You can also use erythritol or monk fruit but it's best to use the powdered form.)

NOTE

1.  You can choose to add any of your favorite ingredients such as roasted nuts, unsweetened dried fruits, coconut flakes, sea salt, red chili flakes etc.

2.  You can choose to add any of your favorite flavors such as vanilla, mint, coffee etc.

3.  You can use any silicone molds which you can purchase online. Alternatively, you can use ice cube trays or any mini cake silicone molds.

1.  For best results, weigh the ingredients with a digital scale

2.  Prepare the silicone molds, fillings and flavors you intend to use.

3.  Use a double boiler method. Bring a pot of water to a simmering level and top with a suitable bowl.

4.  Add the coconut oil. If your coconut oil is still solid, then let it melt completely over low heat before adding the sweetener.

5.  Add the sweetener and whisk until dissolved.

6.  Turn off the heat and add the unsweetened cocoa powder. Whisk until the texture is silky-smooth.

7.  Taste and adjust the sweetness level.

8.  Pour into the silicone mold and tap a few times to ensure even distribution.

9.  Chill for about 1 to 2 hours or longer until the chocolates are hardened.

10.  Remove chocolates from molds and wrap with the chocolate wrappers.

11. Store leftover chocolates in the fridge or freezer.

12. This recipe makes about 3 of the standard bar silicone molds (as seen in the video).

13. As I mentioned above, I am unable to show you how to temper the chocolates as I live in a hot and humid climate. If you wish to temper your chocolates, please refer to the tons of information available on the internet.

[Total Servings = 13 @ 25 g each]

NUTRITION INFO PER SERVING

Total Carb = 3.7 g

Dietary Fiber = 1.9 g

Net Carb = 1.8 g

Calories = 114

Total Fat = 10.5 g

Protein = 1.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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