Low Carb Chocolate
Delicious creamy chocolate filled with nuts and freeze dried berries!
Servings 42 chocolates
Calories 92kcal
Ingredients
- 200 g cacao butter
- 200 g unsweetened baking chocolate cocoa mass
- 1.5 tsp monk fruit powder
- 150 ml heavy cream or coconut cream for dairy-free
- 15 g walnuts
- 15 g almonds
- 15 g pecans
- 10 g freeze dried raspberries
Instructions
- 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.
Notes
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.