I’m using the term “bar” a little loosely here simply because when I went to cut them, they didn’t cut in straight lines. But they did break into fabulous chunks of low carb chocolate so you won’t catch me complaining!
If I do this again, I will let the chocolate soften a bit on the counter next time before cutting so I can actually cut it in straight lines.
The flavor of chocolate is nice and strong (but not as strong as dark chocolate), so I’m including data for smaller bars because a little really does tame a savage sweet tooth.
While the data says that these are 7 carbs per bar (2 net), the carbs came from the Erythritol, which is a sugar alcohol. So it’s up to you if you count that or not.
Melt the oil in a pot on the stove, or in a microwave using a microwave safe bowl.
While the oil is hot, stir in the rest of the ingredients, whisking to remove any lumps from the cocoa powder. This can take a few minutes. The mixture should be thick and creamy when everything is well combined.
Pour the chocolate into a parchment-lined baking dish and set in the refrigerator for at least 2 hours, or until the chocolate has hardened completely.
Set the dish out on a counter for about 20-30 minutes to allow the chocolate to soften up a bit before cutting.
Store in an air-tight container in the fridge or freezer.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):