Step 1Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
by KetoDietApp.com
Step 1Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
Step 2Remove from the heat and set aside. Stir in the sunflower lecithin (if using), cacao powder, Erythritol, vanilla, and salt. If you want a sweeter taste, add the stevia. For a super smooth effect use Allulose instead of Erythritol.
Step 3Pour into a jar or use a 1/4 cup measure.
Step 4Pour it in candy molds or chocolate bar molds. Let it sit to harden at room temperature or in the refrigerator.
Step 5Once hardened, remove from the molds and keep in an airtight container.
Step 6Store at room temperature or refrigerate for up to 2 months.
Step 7For longer storage, freeze for up to 6 months.