Easy Low-Carb Keto Chocolate

Time: 10 minutes
Serves: Makes about 500g 

Ingredients:

220 g (1 cup) cacao butter, melted, plus extra if needed
125 ml (1⁄2 cup) melted coconut oil, plus extra if needed
125 g (1⁄2 cup) smooth peanut butter or macadamia nut butter, plus extra if needed 
250 g (2 cups) cacao powder, plus extra if needed
1 teaspoon vanilla bean paste or powder
1 cup LAKANTO Bakers Classic Syrup with MonkFruit Sweetener
Pinch sea salt

Method:

Line a baking tray or brownie tin with baking paper.

In a saucepan over medium-low heat, gently stir together the melted cacao butter and coconut oil.

Add the nut butter and heat, stirring frequently, for 3–4 minutes, or until the nut butter has softened and is completely incorporated into the mixture.

Remove the pan from the heat and gently whisk in the cacao powder, vanilla and syrup. 

Keep whisking until thick, creamy and well combined, then taste and evaluate the consistency and sweetness as follows:

For a thicker darker chocolate, add some more cacao powder. 
For smoother chocolate, add some more coconut oil.
For a fudgy chocolate, add some more nut butter.
For a sweeter chocolate, add some more sweetener of choice.

Once the chocolate is to your desired taste and consistency, stir through a pinch of salt and pour it into your prepared tray or tin, transfer to the fridge or freezer and leave until set firm.

Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.