Homemade Chocolates
by Keto Fitness ClubYou'll also find this recipe on page 124 of the Keto & Spice Cookbook.
Category
Chocolate / Sweet Treats / Fat Bombs
Servings
10
Prep Time
10 minutes
Calories
170
Author:
Keto Fitness Club
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
150g Cacao Butter
50g Cocoa Powder / Cacao Powder
40g/ml Coconut Milk (tinned) or Fresh Double Cream
30g Truvia / Natvia / Pure Via Sweetener
1 tsp Vanilla Extract
1.5-2 tsp Ground Cinnamon
1 tsp Vanilla Extract
10 Cardamom Pods, ground (use a pestle & mortar for this)
1 tsp Orange Extract
1 tsp Kashmiri Chilli
1 tsp Vanilla Extract
Plain Chocolates
Cinnamon
Orange & Cardamom
Chilli
Directions
Begin melting the cacao butter over a pot of boiling water.
In a nutri-bullet style blender, blitz the sweetener to create a fine powder. This isn't necessary but it helps with the texture of the chocolate.
Add the sweetener, cocoa / cacao powder, and your spice of choice to the melting cacao butter. Stir gently.
Once all of the cacao has melted, take the bowl off the pot of water and stir the mix to remove any lumps.
Add the vanilla / orange extract and the double cream / coconut milk (if you're using it). Stir this into the chocolate.
Taste the mix and add more sweetener / spice to taste.
Pour the chocolate mix into silicone moulds. 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 set in the fridge and store in either the fridge or freezer.
Nutrition per serving
Calories 170, Carbs (net) 0.7 grams, Protein 1 grams, Fat 17.9 grams
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