Dark Chocolate and Cacao Butter Treats blend deep cocoa with creamy cacao butter and a hint of coconut for a smooth, tropical twist. Quick to mix and pour, they firm up beautifully in the fridge for an elegant, low-carb indulgence.
Instructions
- Melt down 1 cup cacao butter in double boiler over low heat.1 cup cacao butter
- Divide melted cacao butter into two equal portions: ยฝ cup in one bowl, ยฝ cup in another.1 cup cacao butter
- In first dish, add 6 tablespoons cocoa powder and 1 tablespoon erythritol. Add liquid stevia to taste, if desired. Stir until smooth.6 tablespoons cocoa powder, 1 tablespoon erythritol, liquid stevia to taste
- In second dish, add ยผ cup coconut.ยผ cup coconut
- To build fat bombs, spoon thin layer of chocolate mixture into silicone molds. Freeze for 10 minutes until firm.
- Add thicker layer of coconut mixture over hardened chocolate mixture. Freeze for another 10 minutes.
- Top with final thin layer of chocolate. Freeze for another 10 minutes until fully set.
- For best texture and flavor, temper at room temperature for 30 to 40 minutes before serving.
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