I love mint and chocolate together! I also love making treats that not only taste good, but are good for me. These disks contain healthy ingredients like chocolate, coconut oil, and inulin (which is a prebiotic fiber that is good for you). These are good in many ways! 8+d
Low Carb Mint Chocolate Disks
2 oz unsweetened baking chocolate (2 squares)
2 tablespoons coconut oil
1 teaspoon vanilla
1/2 teaspoon mint extract
2 teaspoons Fiberfit Liquid
1/3 cup powdered erythritol
1/8 cup inulin
Melt chocolate. (I microwaved it in a glass measuring cup for 1 1/2 minutes, stirred, microwaved for another 20 seconds, then stirred until completely melted.) Add coconut oil and stir until that is melted, too.
Add vanilla and mint; stir well. Add Fiberfit and stir briefly; it will start to thicken at this point, so don’t overstir it. Add erythritol and salt and stir well. Add inulin and stir just until blended. If you stir too much, it will separate.
I used a silicone mini tartlet pan for a mold, but you can use another mold or just shape on a silicone mat or waxed paper. I lightly sprayed the mini tartlet cups with oil and divided the mixture between the 6 cups, pressing it down to form about 3″ round disks. Freeze at least 20 minutes to harden.
Once the chocolates are hard, you can remove them from the freezer and they will be stable at room temp. The entire recipe contains just under 10 net carbs.