Low Carb Chocolate
Delicious creamy chocolate filled with nuts and freeze dried berries!
Prep Time 10 minutes
Cook Time 5 minutes
Chill time 3 hours
Total Time 15 minutes
Servings 42 chocolates
Chop all of the nuts. Mix the nuts and raspberries in a bowl together.
In a double boiler, add the cacao butter and unsweetened baking chocolate to a bowl and let melt on low heat. Once it is completely melted, take the bowl off the heat.
Add the monk fruit and whisk in. Pour the heavy cream and whisk until nicely incorporated. The chocolate cream will be a little thick.
Add the chopped nuts to the bottom of the molds of your choice. I used two different kinds for this recipe. I used a silicone mold with 24 small cavities, and a silicone mold with 3 large cavities that made breakable bars.
Once you have added your nuts, spoon in the chocolate into each mold until completely filled. Make sure to fill them to the top and to level them out with a knife.
Once filled, place them in the fridge to cool for 3+ hours. Once cooled, then can be eaten whenever! I prefer to store them in a plastic bag or tupperware inside the fridge to prevent them from melting.
They keep for about 2-3 weeks depending on the freshness of the heavy cream you use. But they're usually long gone before that. You can also keep them in the freezer for about a month, completely sealed and covered.
I made about 24 small chocolates and 3 large chocolate bars which equals to about 42 small chocolates in total.
For the whole batch, it's 3845 calories, 384g fat, 76.46g carbs, 50.1g fiber, 39.52g protein.
Serving: 1chocolate | Calories: 92kcal | Carbohydrates: 1.82g | Protein: 0.94g | Fat: 9.15g | Saturated Fat: 5.13g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.67g | Cholesterol: 5mg | Sodium: 1mg | Potassium: 8mg | Fiber: 1.82g | Sugar: 0.07g | NET CARBS: 0g