A couple of these chocolates with espresso are my favorite way of finishing a good low-carb meal. This extra-dark chocolate is so good! I usually reach for Lindt 90%, which is excellent. But this version is even darker and has a wonderful subtle coconut flavor. The chopped nuts enhance it even more. Two of these chocolates with an espresso after a meal are a wonderful treat and just what I need to remind myself there really is no reason to feel deprived on a low-carb diet.
Ingredients
Recipe Card
Coconut oil: I use virgin coconut oil for that wonderful coconut flavor. Unsweetened cocoa powder: It’s best to use Dutch-processed cocoa powder, which is less acidic than natural cocoa powder. Vanilla extract: For the best flavor, use pure vanilla extract. Sweetener: Either stevia or powdered sweetener, whichever you prefer. I use stevia glycerite. Chopped walnuts or pecans: Make sure they are unsalted.
If the coconut oil is solid, your first step is to melt it in the microwave. Stir in the cocoa powder, vanilla, and sweetener. Next, stir in the chopped nuts. I do this with a rubber spatula. When the chocolate is set, remove it from the mild and serve. This recipe makes about 4.5 ounces of chocolate or 10 cordial pieces. I consider a serving as two pieces, which is about 1 ounce.
