There’s no have to sacrifice treats utterly if you’re following a keto food plan. Merely whip up a batch of this choccie goodness, with pure stevia to hit that candy spot.
Components
- 225 g (1 cup) coconut oil
- 110 g (1/2 cup) uncooked cacao butter
- 2 tbs double cream
- 2 tbs uncooked cacao powder, divided
- 1 tsp liquid stevia
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 55 g (1/3 cup) blanched almonds, chopped
Technique
Step 1.
Soften the coconut oil with the cacao butter in a saucepan set over medium warmth, stirring often.
Step 2.
As soon as melted, take away from the warmth and whisk within the cream, 1 tbsp cacao powder, liquid stevia, vanilla extract, salt, and chopped almonds.
Step 3.
Divide the combination between the holes of a 12-hole silicone mini muffin or cupcake tray. Cowl and freeze till agency, about 1 hour.
Step 4.
To serve, take away the tray from the freezer and let it stand at room temperature for five minutes. Prove the cups and dirt with the remaining 1 tbsp cacao powder.
Serves 8
