Ingredients
- 2 ounces unsweetened baking chocolate, chopped fine
- 2 tablespoons coconut oil
- ¾ cup canned, full-fat coconut milk
- 1 cup powdered erythritol
- 1 teaspoon stevia glycerite
- ¼ teaspoon fine sea salt
- 1 vanilla bean (about 6 inches long), split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
- ½ teaspoon almond extract
How to Make It
- In a medium-sized saucepan or double boiler, melt the chocolate and coconut oil over medium-low heat until melted and smooth. Stir in the coconut milk, erythritol, stevia, and salt.
- Continue to cook, stirring constantly, until it begins to boil, then remove the pan from the heat and add the vanilla bean seeds and almond extract. The mixture will thicken as it cools.
- Once cool, transfer to a jar. Seal and store in the fridge for up to 2 weeks.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 33 kcal Calories from Fat: 27.9 kcal |
|
% Daily Value*
|
| Total Fat 3.1 g 9% |
Trans Fat 0.0 g |
carbohydrates 0.9 g 1% |
Protein 0.4 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |