Low Carb Dark Chocolate Candy with Pecans and Sea Salt
Dark chocolate on low carb? Sure! These dark chocolate, pecan, and sea salt candies help curb cravings and keep you satisfied. They are easy to make and you can pronounce all of the ingredients!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 1/4 cup organic extra virgin coconut oil
- 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
- Vanilla Sea Salt if you can't find vanilla use Fleur de Sel
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.
Calories: 52kcal | Carbohydrates: 0g | Protein: 0g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 0mg | Potassium: 20mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1.4% | Vitamin C: 0% | Calcium: 0.3% | Iron: 1%