6 ounces (170 g) cacao butter
1 cup (120 g/4.2 oz) coconut milk powder
1/3 cup (50 g/1.8 oz) erythritol orSwerve, powdered
2 teaspoons sugar-free vanilla extract
or 1 teaspoon vanilla powder
Few drops liquid stevia, to style (elective)
Soften the cacao butter in a double boiler, or heat-proof bowl positioned over a small
saucepan stuffed with 1 cup (235 ml) of water, over medium warmth. Take away from the
warmth and put aside. Add the coconut milk powder, and lucuma powder (if utilizing;
see Be aware), erythritol, vanilla, and salt. If you would like a sweeter style, add the stevia.
Pour the combination right into a meals processor. Pulse for 30 to 60 seconds, or till
clean. Pour into sweet or chocolate molds and let the chocolate harden within the
fridge. As soon as stable, take away from the molds. Retailer at room temperature or
refrigerate for as much as 3 months.