You'll also find this recipe on page 124 of the Keto & Spice Cookbook.
Homemade Chocolates
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Homemade Chocolates
Rated 4.3 stars by 3 users
Ella's been experimenting with this homemade chocolate recipe for a little while. The addition of coconut milk or double cream helps to counteract the cacao butter but it does mean they melt quickly... so keep them in the fridge. You can leave the milk/cream out entirely if you need chocolates that stay solid at room temperature.
Using coconut milk -- makes 10 portions - each portion contains: 160 Calories / 0.8g Carbs / 1g Protein / 16.7g Fat
Using double cream -- makes 10 portions - each portion contains: 170 Calories / 0.7g Carbs / 1g Protein / 17.9g Fat
Ingredients
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150g Cacao Butter (we use this one)
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50g Cocoa Powder / Cacao Powder
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40g/ml Coconut Milk (tinned) or Fresh Double Cream
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30g Truvia / Natvia / Pure Via Sweetener or Sweetener drops (stevia or monkfruit), to taste
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1 tsp Vanilla Extract
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1.5-2 tsp Ground Cinnamon
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1 tsp Vanilla Extract
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10 Cardamom Pods, ground (use a pestle & mortar for this)
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1 tsp Orange Extract
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1 tsp Kashmiri Chilli
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1 tsp Vanilla Extract
Plain Chocolates
Cinnamon
Orange & Cardamom
Chilli
Directions
Begin melting the cacao butter over a pot of boiling water.
Whilst the cacao butter is melting, blitz the sweetener in a nutri-bullet style to create a fine powder. This isn't necessary but it helps with the texture of the chocolate.
Once the butter has melted, turn off the heat and add the sweetener, cocoa / cacao powder, and any other flavourings. We usually use a combination of granulated sweetener (around 15g) and sweetener drops.
Mix until smooth.
If you're adding the double cream / coconut milk, mix this in now.
Pour the chocolate mix into silicone moulds, mixing every now and then to ensure the sweetener doesn't settle. If you don't have moulds, allow the mix to cool down more and then pour it onto a silicone baking sheet. This can then be broken into pieces to make chocolate bark :)
Optional: Sprinkle some more of your spice of choice over the top of the moulds before they set. This is useful if you're making different flavours.
Allow the chocolates to cool at room temperature, then move them to the fridge or freezer to set fully.
Recipe Video
Nutrition per serving
Calories 170, Carbs (net) 0.7 grams, Protein 1 grams, Fat 17.9 grams
