Description
Delicious sugar-free chocolate bites filled with soft-toffee centers, perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 1/2 cup Wholesome allulose
- 2 tbsp Kerrygold unsalted butter, cubed
- 2 tbsp Organic Valley heavy whipping cream
- 1/2 tsp pure vanilla powder
- 1/4 tsp fine sea salt
- 1 cup Lily’s dark chocolate chips
- 1 tsp refined coconut oil
Instructions
- Place a 24-cavity mini silicone candy mold on a flat tray for stability during filling.
- Combine allulose, butter, and cream in a heavy-bottomed light-colored saucepan.
- Heat the mixture over medium-low, stirring continuously until smooth and bubbling.
- Attach a candy thermometer and cook until it reaches 245°F to 248°F.
- Remove from heat and stir in vanilla and sea salt.
- Spoon approximately 1 teaspoon of the mixture into each mold cavity.
- Cool at room temperature for 15–20 minutes, then refrigerate for 40 minutes until firm.
- Freeze the filled mold for 15 minutes for easier chocolate coating.
- Melt dark chocolate chips and coconut oil until smooth.
- Unmold each soft-toffee center and dip into melted chocolate.
- Place on parchment paper and refrigerate for about 20 minutes to harden.
- Store in an airtight container in the refrigerator.
Notes
For a vegan option, use dairy-free butter and coconut cream. You can also customize by adding nuts or spices.
Nutrition
- Serving Size: 1 bite
- Calories: 50
- Sugar: 0g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 15mg