Crispy Dark Chocolates

Crispy Dark Chocolates

I’ve been trying to create a room temp-stable chocolates recipe.  This isn’t completely stable at room temp, but it’s close!  And it has a nice little crunch to it.  8+)

Crispy Dark Chocolates

1/4 cup melted coconut oil
1 teaspoon Fiberfit Liquid
1 teaspoon vanilla
1/4 cup inulin
1/4 cup Hershey’s Special Dark Cocoa
1/8 cup powdered erythritol
Pinch of salt
1/8 cup whole chia seeds

In a small bowl, stir ingredients together well in order listed.  Spread into rounds on waxed paper or put in silicone molds.  (I used a mini tartlet silicone pan with 6 rounds.)  Place in freezer for at least 1/2 hour.  Store extras (if there are any!) in the freezer.

There are about 6 net carbs in the entire batch.  You can see step-by-step directions with pictures for How to Make Low Carb Crispy Dark Chocolates with Chia Seeds.

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