Port Wine Dark Chocolate Fat Bombs: Low Carb

• Condiments

  • 3 drops Liquid stevia

• Baking & Spices

  • 1/4 cup Hershey's cocoa, dark

• Oils & Vinegars

  • 1/4 cup Coconut oil, organic extra-virgin

• Dairy

  • 1/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Port wine

• Other

  • 3 tablespoons powdered erythritol

Found on lowcarb-ology.com

Description

Ingredients

• 1/4 cup organic,extra virgin coconut oil
• 1/4 cup unsalted butter
• 1/4 cup Hersheys Extra Dark cocoa
• 3 tablespoons powdered erythritol
• 2 tablespoons port wine
• A few drops of liquid stevia if needed

Directions

• Melt the coconut oil and butter together in a heavy pan.
• Whisk in the cocoa and erythritol until smooth and well blended.
• Let simmer, whisking often, for about 2 minutes.
• Whisk in the port wine and remove from heat.
• Carefully pour the cocoa mixture into the chocolate molds.
• Place the molds in the freezer for 20 minutes, until firm.
• Pop the candy from the molds, put in a resealable plastic bag and store in the refrigerator or freezer.