If you’re okay with using dark chocolate in your Christmas treats and can live with the small amounts of sugar that’ll give you, there are so many yummy Christmas recipes to make. Need I say nougat? I have a killer recipe for nougat that I’ll make sure to share with you soon.
But since you’re a reader of this blog, you may have a wish to stay sugar free even in December. This recipe is for you, my friend. These chocolates contain no refined sugar and instead they’re full of healthy fats from coconut oil which makes them the perfect LCHF Christmas treat. Coconut oil melts at low temperatures which is also why these chocolates melt much faster in your mouth compared to regular chocolates. Unfortunately, this also means that you cannot leave them on your Christmas table for too long before they melt.
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MAKES 12 SMALL CHOCOLATES
- 50g of Coconut Oil (I prefer odourless)
- 20g of Fiber Syrup by Sukrin or raw Yacon Syrup
- 1-2 tablespoons of Raw Cacao Powder
- 1 dash of salt
- 1 dash of vanilla powder
2. Pour the chocolate mix in a silicone chocolate mold. Put it in the fridge and allow it to harden. It takes a few hours. That’s it!
Please, don’t leave out the salt! It may seem strange to add salt to chocolate but salt is a great taste enhancer in chocolate. I promise you, you’ll taste the difference.
You can also add you preferred flavor to the chocolate. Like a few drops of peppermint oil, anis seed oil or orange oil. Roughly chopped nuts would also add a nice crunchy texture to the mix.