Imagine that you’re on the low-carb diet and still you eat chocolate. Well, it is not imagination! It is possible with homemade sugar-free chocolate. We found amazing recipe with coconut oil and cocoa. Of course, instead of sugar we use Splenda. Try out the recipe and enjoy the most loved dessert.
COCONUT OIL CHOCOLATE
The recipe makes 10 servings. Preparation time is 10 minutes, plus 30 minutes for refrigerating. Nutritional value (total): 700 Calories, 73 g Fat, 5 g Carbs, 5 g Protein.
Ingredients that you need:
- 5 tbsp. unsweetened Special Dark Cocoa Powder
- 5 tbsp. Virgin Coconut oil (solid room temperature)
- 5-7 tbsp. granulated Splenda
- ½ tsp. pure vanilla extract
Preparation:
In a glass bowl, use a fork to mix the cocoa, coconut oil and Splenda together until thoroughly combined. It will be a thick paste.
Then stir in vanilla extract. Taste the mixture and add more Splenda if necessary.
Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well. For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, microwave another 5 seconds. Set aside.
Spoon the chocolate mixture in silicone molds. You can add the flaked coconut if liked.
Refrigerate for 30 minutes or until completely solidified.
Pop the chocolates out of the mold and enjoy!
Note: Be sure to keep these chocolates refrigerated, as they are best served cold.