Ingredients
3 oz Cocoa butter (or 2 tbsp coconut oil for a meltier texture) 2 1/2 oz Unsweetened baking chocolate 6 tbsp Besti Powdered Monk Fruit Allulose Blend (adjust to taste) 2 tbsp Inulin 1/4 tsp Liquid sunflower lecithin 1/8 tsp Sea salt 1 tsp Vanilla extract
Instructions
1. Melt the cocoa butter and baking chocolate together in a double boiler over low heat.
2. Gradually stir in the powdered Besti sweetener, followed by the inulin, mixing well after each addition.
3. Add the sunflower lecithin and sea salt, continuing to heat until the mixture is smooth and fully dissolved. Adjust the sweetness to your liking.
4. Remove from heat and stir in the vanilla extract.
5. Pour the melted chocolate mixture into molds and refrigerate for at least 30 minutes, or until firm.
PREP TIME & NUTRITION:
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 10 minutes
Servings: 8
Calories: 143
Net Carbs: 1.4g
Fats: 15.2g
Protein: 1.2g