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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 Chocolates
MEXICAN SPICED DARK CHOCOLATE

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 Chocolates
Metric | Imperial Measurement Conversions

INGREDIENTS

1/2 cup/45g/1.5 oz good quality cocoa powder

1 3/4 tbsp/25g/0.8 oz Natvia

pinch salt

2 tsp Cinnamon

1/2 tsp Nutmeg

3/4 tsp chili powder

1/4 cup/45g/1.5 oz Divided coconut oil, melted and still warm

1/4 tsp Vanilla Extract

METHOD

  1. In a small mixing bowl, whisk together the dry ingredients (cocoa powder through chili powder).
  2. Mix the coconut oil into the cocoa powder mixture, 1 tbsp at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
  3. Stir in the vanilla extract.
  4. Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold.
  5. Allow to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
  6. Store in the fridge until you're ready to eat it. They get a little messy if kept at room temperature.

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