Low-carb coconut chocolate

Ingredients for 4 servings:

• 200 g coconut oil
• 200 g xylitol (sugar substitute)
• 150 g cocoa powder
• 50 g coconut flakes
• n. B. almond(s), possibly

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

sugar-free

Melt the coconut oil in a saucepan over low heat. It shouldn’t be heated above 50°C. If you have the right cooking appliance, you could pulverize the xylitol before adding it to the coconut oil. Then add the cocoa powder. Stir continuously for at least 20 minutes, making sure the heat doesn’t rise above 50°C. The longer you stir, the creamier the chocolate will be. Then fold in the coconut flakes. Line a bread pan with cling film and pour the chocolate into it. Place it in the refrigerator and chill for at least 2 hours. It’s best to always keep the chocolate refrigerated, as it melts faster than other chocolates. Instead of coconut flakes, the chocolate also tastes great with nuts, raisins, etc. There’s also coconut oil that doesn’t taste like coconut! That should work, too. I made this chocolate with my Thermomix. I think it will work “normally” too. All that is needed is a strong arm to whisk everything from start to finish.