1 can (400 ml/13.5 fl oz) coconut milk
or equal quantity of heavy whipping cream
¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder
1 teaspoon floor cinnamon
¼ cup (55 g/1.9 oz) coconut oil
2 tablespoons (16 g/o.6 oz) floor chia seeds
1 ½ cups (210 g/7.4 oz) hemp seeds, hulled
Few drops liquid stevia, to style (elective)
7.1 ounces (200 g) Do-it-yourself Darkish Chocolate
1. To make the squares: In a small saucepan set over medium warmth, convey the coconut milk to a boil. As soon as simmering, scale back the warmth to low. Stir within the erythritol, vanilla, and cinnamon, stirring till the erythritol is dissolved. Prepare dinner for 20 to half-hour, stirring sometimes, till the milk is creamy and decreased by about half. Take away from the warmth and blend within the coconut oil, chia seeds, and hempseeds. If you’d like a sweeter style, add the stevia and blend once more. Let the combination sit for five to 10 minutes after which refrigerate for about half-hour.
2. To make the coating: Soften the darkish chocolate in a double boiler, or heatproof bowl positioned over a small saucepan full of 1 cup (235 ml) of water, over medium warmth. Pour half into an 8 x 8 inch (20 x 20 cm) parchment-lined pan, or a silicone pan. With a spatula, unfold the chocolate over the underside of the pan. Refrigerate for about quarter-hour, or till hardened. Reserve the opposite half of the melted chocolate for the topping.
3. Take away each the chocolate and hempseed mixtures from the fridge. With a spatula, unfold and flatten the hempseed combination over the chilled chocolate combination. Prime with the remaining melted chocolate. Refrigerate for 45 to 60 minutes to set earlier than slicing. Maintain refrigerated for as much as 1 week or freeze for as much as 3 months.