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
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.