Apam Balik
Keto Flaxseed Chips
Servings
34Prep
5 minCook
5 minThough living in Switzerland, I don’t eat chocolate every day. But on this way of life, I have at least 1 small chocolate treat a day. As you may already know, there are many types of chocolate. My favourite? None. I will eat all types of chocolate. Yes, I even like compound chocolates which in some countries do not even qualify as chocolate. Heck, I like chocolate so much that I even took a chocolate course and wrote my thesis on chocolate! My thesis was a rush job so there was no proper research or let’s just say, no one will benefit from reading it. 🙂
I don’t regularly consume dark chocolate, but on this way of life, dark is about the only way to go. So far I’ve been making treats with 90% cocoa bar. I would say it’s an acquired taste. But you can of course work your way up to it. But 90% is not the highest. There’s a 99% cocoa bar from Lindt that I’ve not tried yet as they don’t sell it at my local grocery store. Have to pay a visit to the Lindt shop one day to get it.
These truffles were made because I was really craving something chocolaty and soft. I was at the grocery store earlier on and there was a full display of easter chocolates as I entered. So I grabbed 2 bars of 90% cocoa bars instead and made these. Cravings satisfied.
Truffles
- 150 grams / 5 oz Dark Chocolate (85% and above)
- 1½ Tablespoons Coconut Oil
- ½ cup Coconut Milk
- 1 teaspoon Vanilla Extract
Topping/Coating
- Walnuts, toasted & chopped
- Matcha Powder
- Coconut Flakes
- Cocoa Powder
Directions:
- In a saucepan, add coconut milk and allow to simmer. Once it starts simmering, remove from heat.
- Add dark chocolate, coconut oil and vanilla extract into the saucepan and stir with a spatula till completely melted and incorporated.
- Transfer coconut chocolate mixture into a container and allow to chill in the fridge for about 4 hours.
- Once completely chilled and hardened, use a melon baller or ½ tablespoon spoon and scoop out chocolate. Shape as desired.
- Coat each truffle in choice of coating.
- Serve!
(L-R) Cocoa, Coconut, Matcha, Walnuts
Tips:
- Conversion Chart
- For even less carbs, find the highest content of cocoa bar. I use 90% cocoa bars for this recipe. Soon, I would test it out with 99% cocoa.
- Since this recipe does not have any added sugar or sugar alcohol in it, the sweetness comes from the coconut milk and dark chocolate. However, if you wish to add any sweeteners to it, feel free to do so.
- I got 34 pieces of truffles with 1/2 tablespoon per truffle.
- If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web. Paste the URL, match ingredients and that’s it!
- Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand.
- Nutrition Facts (based on my ingredients) : Per serving (2 plain truffles) 75 kcal, Total Fat – 7 g, Total Carbs – 3 g, Protein – 1 g.
Enjoy!
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WOW! this is heavenly! I just made these, I have raw cacao mass so I used that instead, and added a splash of rum and a pinch of grated tonka beans.. I have no words..
thank you 🙂
Thanks for trying and you are most welcomed!