Hazelnut Carb-Free Chocolate

This a delicious alternative to chocolate made with hazelnuts and cocoa with very few carbs and a good source of coconut oil.

1000 g Hazelnut butter
680 g Cocoa Liquor Buttons
520 g Coconut Oil
Sea Salt to taste
2 – 8 g Sucralose or to taste
Makes 2200 g finished product, about 56 pieces of 39 g each depending on how you cut it up.
Per 39 g:
Calores: 276
Protein: 4 g
Fat: 27 g
Carb: 3 g
Sugar: 1 g
Per 100 g:
Calores: 701
Protein: 11 g
Fat: 69 g
Carb: 8 g
Sugar: 3 g
Place your coconut oil in the oven at a low temperature, about 60 degrees for ten minutes or so to melt if desired.
In a large metal bowl add the Cocoa Liquor Buttons, Coconut Oil and Hazelnut Butter and return to the oven at a low temperature of about 60 degrees until melted. Use a low temperature to avoid destroying nutrients.
When melted blend together with an electric egg beater or a suitable implement.
Pour out into a nonstick lasagne tin and allow to cool for a while before transferring to the fridge.
The next morning turn out the entire block onto a cutting board and cut up into about 56 pieces of 39 g each or as desired.

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