Amazingly dark, rich and indulgent keto chocolate is made with coconut oil, cocoa powder, and chopped walnuts.
INGREDIENTS
- ¼ cup virgin coconut oil
- ¼ cup unsweetened cocoa powder Dutch-processed
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite heaping (or ¼ cup powdered sweetener)
- 1 oz walnuts or pecans unsalted, finely chopped
INSTRUCTIONS
Step 1
Place the coconut oil in a medium microwave-safe bowl. If it’s solid, microwave it to melt for 20-30 seconds.
Step 2
Use a hand whisk to whisk in the cocoa powder, vanilla, and stevia.
Step 3
If your nuts are coarsely chopped, place them in a resealable bag and go over them back and forth with a rolling pin to create a finer chop.
Step 4
Use a rubber spatula to mix the chopped nuts into the chocolate mixture.
Step 5
Using a teaspoon, transfer the mixture to a silicone cordial mold, which you can get on Amazon.
Step 6
Freeze for 20 minutes, then release from the mold. Store in the fridge, in an airtight container lined with wax paper, for up to a week.
Step 7
Enjoy this chocolate straight out of the fridge – it’s melty. It does set better the next day, so consider making it a day ahead.
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