Good chocolate can satisfy the craving for something sweet, even when it isn’t. I spike these with chilli so that endorphins are released from both the choco and chilli. I restrain the Xylitol purposely as the goal is to want sweet-tasting things less and less.
400g unsalted butter
400g 70% bitter chocolate (buy the best you can)
6 tablespoons brewed espresso
1 tablespoon vanilla extract
3 teaspoons Maldon salt
3 teaspoons smoked chilli flakes
100g coconut flour
100g raw almonds
6 large (more than 51g) whole eggs
6 large egg yolks
Preheat your oven to 180 degrees c. I use the fan setting.
Melt the chocolate, espresso, butter and vanilla either in the microwave or over a double boiler. Take care not to overheat the chocolate as it will seize and be wasted.
Beat the eggs and beat in the melted but cooled chocolate/butter mix to incorporate well.
Mix the coconut flour, salt and chilli flakes together and add to the egg and chocolate, mixing well.
Spread evenly onto a baking sheet that you have lined with silicone or baking paper. Bake for 20 minutes if you have used a baking sheet or for 25 minutes if you are using a pan that is deeper (with less surface). Cool and refrigerate overnight before cutting into squares. I think these are better when they are luscious and soft in the centre so I err on the side of under baking these. Also note that the xylitol causes these to darken quicker than you expect.
I experimented adding lime zest to the recipe but I think orange zest would work better. Also consider dried berries, (cranberries or goji berries for preference) instead of the nuts or use half nuts, half berries but be aware of the sugars, albeit natural, in the berries.
I consider these practically sugar free but I haven’t succeeded in finding good chocolate that contains no sugar at all. Please let me know if you do.