Ingredients
Scale
- 1/2 cup high quality cocoa powder
- 1/4 cup cacao butter, melted
- 2 tbsp Swerve brown sweetener, divided
- 1/2 tsp instant coffee
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp pumpkin pie spice
- Pinch of salt
Instructions
- In a large measuring cup, measure 1/2 cup cocoa powder and add cinnamon, pumpkin pie spice and a pinch of salt. Mix to combine, then set aside.
- Finely chop the cacao butter and place in a microwave safe measuring cup. You’ll need 1/4 cup melted, so measure a little extra. Microwave at 30-second intervals, stirring in between. When there are only a few solids left, microwave at 10-second intervals until completely melted.
- Add one tablespoon Swerve brown sweetener and stir to dissolve as much as possible. Add vanilla, stir, and pour into dry mixture.
- Stir until smooth, then pour into the mold or pan of your choice.
- Combine remaining tablespoon of Swerve brown sweetener with 1/2 teaspoon of instant coffee. Sprinkle on top of the chocolate in the molds.
- Allow to set at room temperature, cut into 12 pieces and enjoy.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert, snacks, treats
- Method: No-cook
- Cuisine: Chocolate
Keywords: chocolate, sugar-free, keto-compliant