Quick to make, great texture that snap when you bite in and lower carb than most ready made dark chocolates. A big thanks to MCS from Diabetes Forums for this recipe!

Ingredients

• 1 cup (220g) Coconut Oil
• 1 cup (85g) Cocoa Powder
• 1 cup (232g) Heavy Cream
• 300mg Pure Stevia (6 scoops of KAL brand)

Directions

1. Add coconut oil, stevia and cocoa powder to microwave safe mixing bowl.
2. Microwave until coconut oil is melted.
3. Whisk until cocoa powder is dissolved.
4. Add heavy cream and quickly whisk until the mixture is creamy and fully incorporated.
5. Pour 1 tbsp of the mixture into each silicone baking cup* or mini-muffin tin hole and refrigerate.
6. When the chocolates have set and you are ready to pop them out of the tin, place the tin in the freezer for 15 minutes. They will pop out much easier. If you try to get the milk chocolates out directly from the refrigerator, you'll probably need a knife to lever them out.
7. Once the chocolates have hardened, place them in a plastic bag or container and store in the refrigerator.

* If you are using silicone baking cups, place them on a plate or in a muffin tin so that it is easier to transfer to/from the refrigerator.

Before eating, I like to let it sit out at room temperature for 5 minutes to warm up. Don't let it sit too long since coconut oil melts really easily.