LCHF proof chocolate candy with a dash of coffee? Well, don’t even ask me – I’m in anytime!
- 50 g cocoa butter
- 1 tbs coconut oil
- 1 tbs cocoa
- 2 tbs Coconut Flour Sukrin
- 1-2 tbs natural sweetener Sukrin
- 1 tsp instant coffee (or finely ground coffee if you prefer)
Put a small saucepan over medium heat to melt the cocoa butter and coconut oil. Add the rest of the ingredients and mix well. Pour the mix into silicone chocolate mould and refrigerate over night.