I love chocolate and walnuts together. In fact, when I eat chocolate, I frequently eat walnuts at the same time. A bite of chocolate, a walnut half, a bite of chocolate… These chocolates have the walnuts already in them, but I still like a few walnuts on the side… 8+d
Low Carb Chocolate Walnut Disks
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 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 until smooth. Add inulin and stir just until blended; stir in chopped walnuts with a few strokes. 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 about 11 net carbs.
See How to Make Low Carb Chocolate Disks for step-by-step directions with pictures – just add walnuts.