Crispy Mint Chocolates

Crispy Dark Chocolates

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.

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