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Sugar-free Milk Chocolate

  • 1/2 cup cocoa/cacao butter
  • 1/2 cup coconut oil
  • 3 tablespoons cacao/cocoa powder
  • 2 tablespoons hazelnut butter
  • 1 tablespoon yacon syrup (can sub coconut nectar here)
  • 10-15 drops stevia
  • 1 pinch salt
  1. Melt the cacao butter gently, stirring until dissolved
  2. Add the stevia, yacon and salt, mix well
  3. Add the coconut oil, raw cacao powder and finally the hazelnut butter, mix well till blended and a thick, even consistency
  4. Pour the mixture into chocolate moulds. If you like you can drop a whole macadamia nut into each mould to give your chocolate an extra crunchy surprise!
  5. Leave to set in the freezer for a minimum of 3 hours.
Preparation Time: 20
Additional Time: 180
Yield: 16 chocolates

Top tips

  • Put your milk chocolate straight into the freezer once it's all blended €“ if you leave it to cool slowly the ingredients can separate.
  • Blend all ingredients together in a blender or Nutri Bullet for a smoother texture. (To get the same smooth texture from hand mixing you will need to whisk for ages to properly combine the ingredients.)

Source: Skyn Therapy Blog

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