Homemade Keto Dark Chocolate for Valentines easy recipe
Prep time
Cook time
Total time
This is sugarfree chocolate for lovers (or just chocolate lovers).
Recipe type: Keto
Cuisine: Low Carb
Serves: Depends on size of mould
  • 1 bar Lindt 99% Excellence Dark Chocolate
  • ½ cup Unsweetened shredded (or desiccated) coconuts
  • 2 TBSP organic cold pressed coconut oil
  • 2 TBSP grassfed butter
  • Liquid Stevia to taste (supplement with powdered stevia
  • A pink of Himalayan Pink Salt
  • A silicone chocolate mould (preferably one with deeper pockets so you can add fillings
  • A small liquid measuring cup
  • Kettle with boiling water
  • bow big enough to fit the measuring cup
  1. Add a few tablespoons of boiling water, pinch of Himalayan pink salt and a few drops of stevia to shredded coconut to rehydrate it and let it sit for about 15 mins.
  2. Rub a litter butter on your index finger and into the crevices of each of the mould pockets
  3. Put chocolate, butter and coconut oil in the measuring cup
  4. Place measuring cup in a bath of hot water for a few seconds, remove for a few seconds, then place in water bath for a bit longer. Mix chocolate and butter and coconut oil together while melting.
  5. Once melted, pour a small amount of chocolate in each lightly greased mould. Use the tip of a knife or a wooden skewer to cover the entitre mould area with chocolate.
  6. Freeze to set
  7. Once set remove from freezer and add coconut to each pocket
  8. Cover an fill each mould with the melted chocolate and freeze to set
Recipe by Chef and Steward® at http://www.ChefAndSteward.com/2017/02/05/homemade-sugarfree-chocolate-valentines-easy-recipe/