Description
This Sugar-Free Mexican Spiced Dark Chocolate is a rich, smooth homemade chocolate infused with warm cinnamon and a subtle kick of chili, naturally sweetened for a bold and satisfying treat without added sugar.
Ingredients
- 1/2 cup cocoa butter, chopped
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or preferred sugar-free sweetener)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1/4 teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
- In a heatproof bowl set over a saucepan of simmering water, melt the cocoa butter completely, stirring occasionally.
- Remove from heat and whisk in the cocoa powder until smooth and fully combined.
- Add the powdered sweetener, cinnamon, chili powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no lumps remain.
- Taste and adjust sweetness or spice level if desired.
- Pour the chocolate mixture into silicone molds or a parchment-lined pan.
- Refrigerate for 30–45 minutes, or until fully set.
- Remove from molds, break into pieces if needed, and store in an airtight container.
Notes
- Ensure the sweetener is powdered to avoid grainy texture.
- Adjust chili powder for more or less heat.
- Store in the refrigerator to prevent melting.
- You can add chopped nuts or cacao nibs for extra texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 0g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
