A delicious keto, low carb treat that takes no time to make and is free from added sugars, flavors and colorings. Gluten free and great for diabetics as well.
Course Baking, Cakes, Muffins and Sweets, Chocolate, Snacks
Melt the coconut oil and the coconut butter in a saucepan on the stove top or in a microwave oven. Continue until melted and lump free, using a whisk to combine. Remove from heat when melted taking care not to overcook.
Add the dark chocolate and stir well. Microwave or put the pan back on the stove top to melt the chocolate, stirring well. Do not allow to boil or over cook and watch carefully to ensure the mixture doesn't burn. Ensure the chocolate is hot enough to melt any added sweeteners and dissolve added protein powder if using.
While the chocolate mixture is still hot, add the powdered sweetener(or liquid) and powdered protein powder (WPI). Whisk the mixture until it becomes smooth and loses any grittiness. You may need to reheat the chocolate mixture a little to ensure the WPI and sweetener dissolve properly. Allow the mixture to sit for about 5 minutes before stirring thoroughly once more to ensure any additions thoroughly dissolve.
Add the desiccated coconut and salt to the chocolate mixture and stir until well combined.
Spoon into a lined cake loaf pan/small slice tray and allow to set in the fridge. Slice at room temperature to prevent crumbling. Alternatively, spoon into a small silicon patty pan or chocolate mold to create individual rounds, popping them out of the silicon once they have set in the fridge.
Notes
Omit protein powder for a richer chocolate taste. Add an additional tablespoon for a milder chocolate taste.Add additional coconut for richer coconut flavors- up to an additional 1/4 cup.Tweak the ratio of dark chocolate, coconut butter and coconut oil to suit your tastes.If you are avoiding sweeteners, this recipe works perfectly without any added sweeteners.To switch powdered sweetener to liquid drops, add about 1/2 a teaspoon of liquid drops or to taste.