Dark Chocolate Candies

These low carb chocolates melt in your mouth!  8+d

Dark Chocolate Candies

1/4 cup coconut oil
1 teaspoon Fiberfit Liquid
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup inulin
1/8 cup sifted powdered erythritol
Pinch of salt

Melt coconut oil in microwave in a 2-cup glass measuring cup.  Add Fiberfit and vanilla; mix well.

In separate bowl, mix cocoa, inulin, erythritol, and salt.

Mix dry into liquid ingredients in measuring cup.  (Mix until well blended, but not too much or the mixture will separate.)  Pour into molds and freeze for at least 1/2 hour.  Store in frig or freezer; they get soft at room temp.

I have used a silicone heart-shaped ice cube tray and a silicone mini muffin pan for molds.  You can also buy candy molds in different shapes.  This is firm enough, you could just drop blobs onto a silicone sheet, too.

I got 14 little heart shapes (one tray full) out of one batch.  The number of mini muffin-sized candies varies according to how thick you make them.

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