Step 2Melt 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. Once melted, set aside.
Step 3Gently heat up the keto condensed milk (in a microwave or in a small sauce pan). Pour it in a bowl and add the coconut milk powder, vanilla powder (or vanilla extract), and optionally a pinch of salt. If you plan to bake with it, add 1/2 tsp sunflower lecithin powder. Mix using a spoon until well combined.
Step 4Pour it in a blender or food processor and add melted cacao butter and sunflower lecithin (if using). Process for a few seconds, until smooth and well combined.
Step 5Pour into candy or chocolate molds and let the chocolate harden in the refrigerator. (I added some lucuma powder, that's why they have a yellow hue. Check the intro for more information.)
Step 6Once solid, remove from the molds. Store refrigerated for up to a week, or freeze for up to 3 months. Do not keep at room temperature. Enjoy!