This Low-Carb Dark Chocolate Candy will kick your cravings to the curb. Dark chocolate, pecans, and vanilla sea salt give this snack a great sweet-salty flavor. I’ve seen them called fat bombs but I’ll just call them delicious candy, if you don’t mind.
I got some silicone molds for Christmas and I have been wanting to use them but my time has been very limited.
I’ve also been doing some research on my thyroid issues and why low-carb was really not giving me the results I felt it should have been. I found out that I have been eating too much protein! I had no idea but it’s not just carbs that can get turned to glucose in your body. If you eat too much protein the same thing can happen. So, I started eating about 75% fat and working the rest in. Amazingly I went into ketosis almost immediately and better yet I wasn’t tempted by other foods.
I worked out every day like I had been – weights then treadmill – and didn’t do anything else differently. In one week I have lost more than I did in an entire month before.
This low-carb dark chocolate candy is amazing – not just because of the flavor but because you really don’t want more than one. They are really rich. You do have to keep them in the freezer or fridge because they’ll liquify at room temperature. I like to leave them out for a few minutes and let them soften a little but you may like them right from the freezer.
They are super easy to make and I have a ton of ideas spinning around in my head now. You probably have most of the stuff that you need right in your pantry. You know what that means, right?
You’re about 20 minutes away from a low-carb chocolate candy moment. Dove, Hersheys, Godiva? Who are they?
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Jacobsen Salt Co. Vanilla Bean Flake Sea Salt, 1.5 Oz.
Nature’s Way Extra Virgin Organic Coconut Oil, 32-Ounce
Low Carb Dark Chocolate Candy with Pecans and Sea Salt
Ingredients
- 1/4 cup extra virgin coconut oil organic
- 1/4 cup unsalted butter
- 1/4 cup Hershey's Extra Dark cocoa
- 3 tablespoons Erythritol
- 1/16 teaspoon of white stevia powder
- 1/4 cup finely chopped pecans
- 1 tbsp Vanilla Sea Salt if you can't find vanilla use Fleur de Sel
Instructions
- Melt the coconut oil and butter together in a heavy pan.
- Whisk in the cocoa, erythritol, and stevia until smooth and well blended.
- Add some of the nuts to each of 21 silicone molds.
- Sprinkle a pinch of the salt in each mold, over the nuts.
- Carefully pour in the cocoa mixture.
- Place the molds in the freezer for 20 minutes, until firm.
- Pop the candy from the molds, put in a resealable plastic bag and store in the refrigerator or freezer.
Nutrition
If you like this Low-Carb Dark Chocolate Candy you may also like…
- Low-Carb Caramel Macchiato
- Low-Carb Chocolate Pound Cake
- Mounds Chocolate Coconut Cups All Day I Dream About Food
- Low Carb Peppermint Bark 24/7 Low Carb Diner
What brand and size are the molds you used? I am not getting close to the same number of pieces, so I want to get the same or a more similar mold.
Serving size 1? Do you have you have the macros?
I’ve just added them… Serving size 1. 0 Carbs.
can I delete ertrytol?
You’ll need some sort of sugar-free sweetener.
Can you differentiate between the erythriyol and the stevia? Is one liquid and the other powder? Or one granular and the other powder? Because stevia is erythtritol, isn’t it?
No. Stevia is a herb and erythritol is a sugar alcohol. They are very different.
Marye, congrats on your weight loss. No wonder, these candies look super healthy!
thanks!