Healthy Keto Chocolate!
So many people love chocolate…
So many keto adapted people love chocolate too and they mostly have to buy the sugar free options…which could be called Keto Chocolate…
But the ingredients in mass manufactured chocolate bars, even sugar-free, are not always the best.
So what is a Keto Paleo, fat adapted eater to do?? You want the chocolate, but you do not care for the artificial ingredients, the preservatives, the suspicious “natural” flavoring.
Making your own chocolate is a great alternative! Once you have the right ingredients handy and a couple of helpful tools, it is actually super quick and easy.
Really, nothing fancy here, just a tasty treat that you can enjoy with your whole family!! (Unless your kids are so addicted to sugar and processed foods and will not care for a simpler, healthier version of candy…)
Is this a Fat Bomb?
Well, theoretically yes, I am just tired of all the talk about fat bombs.
You would too if you had just finished a “Big Book of Fat Bombs”!!
So please forgive me if we are going to call this just plain old good chocolate!
In case you need to learn more about “them” you can always read this post…
- Serves: 12 servings
- Serving size: 1 chocolate
- Calories: 146
- Fat: 15 gr
- Net Carbs: whole 1.5 gr
- Fiber: 1.1 gr
- Protein: 2 gr
- 2.5 ounces tahini (sesame) butter
- 2 ounces almond butter
- 2 tablespoons confectioners erythriol
- a pinch of sea salt
- ½ teaspoon vanilla extract
- 4 ounces of cacao butter, melted
- In a blender put the tahini and almond butter, then the erythriol, salt an vanilla extract.
- Start blending on low for about 10 seconds, then add the liquid cacao butter slowly as you keep blending.
- Blend on fast setting for 15 more seconds.
- Immediately pour the mixture in to a silicone mold for chocolates.
- Let cool for 1 hour, then place in the refrigerator.
- Chocolates will be hard when refrigerated, or at room temperature, but will melt in temps higher than 80 degrees, so keep in a cool place.
- Will store up to 2 weeks in the refrigerator.