Ingredients
12 oz high-quality dark chocolate (at least 85% cocoa)
1/2 cup erythritol
1 tsp natural peppermint extract
1/4 cup crushed nuts or unsweetened shredded coconut (optional)
1/4 cup crushed sugar-free cocoa nibs or dark chocolate chunks
Instructions
Line an 8×8-inch baking dish with parchment paper.
Break dark chocolate into pieces and melt using a double boiler, stirring until smooth. Spread half the chocolate evenly into the prepared dish.
Sprinkle half the crushed nuts or shredded coconut (if using) over the chocolate and gently press to embed.
Sprinkle half the crushed cocoa nibs over the first layer.
In a small bowl, combine the remaining chocolate with erythritol and peppermint extract. Mix well until smooth.
Pour this mixture over the first layer and spread evenly.
Sprinkle the remaining nuts or coconut and cocoa nibs.
Refrigerate for 1 hour or until firm.
Cut into 12 pieces and enjoy.
Notes
Use a silicone spatula to avoid over-mixing the melted chocolate.
Store in an airtight container in the refrigerator for up to 1 week.
For festive gifting, wrap each piece in parchment paper and tie with a ribbon.
Ensure the chocolate is at room temperature before beginning for easier melting.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Setting
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 0g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg