Servings: 16 squares
Ingredients
- 1 cup powdered allulose (non-GMO)*
- 1 cup coconut oil
- 1 cup cacao powder
Instructions
- Microwave the coconut oil for a few seconds until fully liquid.
- In a bowl, whisk the melted coconut oil, cacao powder, and powdered allulose until smooth. If you only have granulated allulose, you can first powder it in a high-speed blender.
- Pour into silicone molds or a parchment-lined dish.
- Refrigerate for about 30 minutes until firm.
- Store the chocolate in the refrigerator or freezer to keep it solid.
Video
Notes
-*If you don't care about making this low-carb, raw honey is a great option. Just make sure to let your coconut oil cool to avoid killing any of the beneficial components of the honey.
-Cacao butter is a one-to-one replacement for coconut oil, but it isn’t as easy to find.
-Allulose is counted as a carbohydrate on labels, but since it is not absorbed like regular sugar, it contributes almost 0 net carbs.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 82mg | Fiber: 2g | Sugar: 0.1g | Calcium: 7mg | Iron: 1mg
Nutrition values are approximate and may vary.
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