SUGAR FREE, KETO & VEGAN BACI PERUGINA CHOCOLATES

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Classic Italian chocolates. As close as they can get to the original Baci Perugina, in both taste and texture.

Author: Antya

Recipe type: Sweet Bites

Cuisine: Vegan. Sugar Free. Low Carb. Ketogenic. LCHF. Dairy Free. Grain Free. Gluten Free.

Yield: 15

Ingredients

40g stevia sweetened chocolate chips or unsweetened 100% chocolate buttons (U.S. option HERE)
20g cacao butter drops (U.S. option HERE)
10g icing ‘sugar’ (U.S. alternative HERE) or Make your Own (not necessary if using stevia sweetened chocolate chips)
⅛ tsp sunflower lecithin (U.S. option HERE) - same amount if using a liquid lecithin
25g QK nutella or try THIS (U.S. option HERE)
25g crumbed roasted hazelnuts
15 whole roasted hazelnuts (U.S. option HERE)

Instructions

place chocolate chips or buttons (or chopped chocolate if using a block), cocoa butter drops (chopped if using chunks), sunflower lecithin and icing ‘sugar’ in a bain marie over gently simmering water, and stir until completely melted.
remove bowl and incorporate nutella and crumbed hazelnuts.
fill 15 chocolate mould holes half way, place a whole hazelnut in each and top with remaining mixture.
freeze until set, unfold and serve.

Notes

THIS is the chocolate mould I used (U.S. option HERE).

No need to keep chilled.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.

Nutrition

Serving: 1 Calories: 70 Fat: 5.4g Net Carbs: 0.3 Protein: 1g

Recipe by at https://queenketo.com/sugar-free-keto-vegan-baci-perugina-chocolates/