You knew I’d have to work on a mint chocolate recipe, too, didn’t you? These chocolates are also almost room temp-stable, but you have my permission to lick your fingers if you want. ;+)
Crispy Mint Chocolates
1/4 cup melted coconut oil
2 teaspoons Fiberfit Liquid
1 teaspoon mint extract
1/4 cup inulin
1/4 cup Hershey’s Special Dark Cocoa
3 tablespoons 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.
See How to Make Low Carb Crispy Dark Chocolates with Chia Seeds for step-by-step directions and pictures; just add mint.