Guilt-Free, Low Carb Dark Chocolate Hazelnut Hearts
Have that chocolate craving? Try this delicious, guilt-free, chocolate hazelnut bliss recipe. It won’t disappoint you! Every bite is filled with a bittersweet deep chocolate-rich flavor that lingers on your palate begging for the next bite. The star of these heart-shaped treats is the hazelnut crunch that permeates in your mouth with every piece. What’s not to love? And if you are like me and prefer a deep rich chocolate flavor without that sugary taste, this one does it. These yummy chocolate hazelnut hearts give you the best of the cacao goodness without the damaging effects of sugar. As you can see this recipe does not contain any added refined sugar but includes your choice of healthy sugar alternatives such as monk fruit or erythritol which are calorie-free and won’t raise blood sugar or insulin levels. How sweet is that! All photos and recipe courtesy of Albert Crino (aka Tango Albert!). Thank you for sharing the love!
Servings Prep Time
12 20minutes
Cook Time Passive Time
10minutes 15minutes
Servings Prep Time
12 20minutes
Cook Time Passive Time
10minutes 15minutes
Ingredients
Instructions
  1. Break the dark chocolate into smaller pieces. Put in a pyrex pitcher or bowl and melt completely in a double boiler on the stovetop.
  2. Add all other ingredients and combine well.
  3. Use a 12 count silicone heart mold, on top of a small tray, and fill each pocket about 1/2 to 3/4 full, depending on how thick you like it.
  4. Put silicone mold with bottom tray in the refrigerator for about 15 minutes. The tray will keep the mold sturdy while moving it in and out of the fridge.
  5. When the chocolate hardens, press each heart from the bottom of the mold and it will easily pop out.
  6. Store them in a small container in the fridge. Can be stored frozen also, but let them thaw a few minutes before enjoying them.
Recipe Notes

Notes: Taste the mixture and adjust the quantity to suit your preference. Two tablespoons of sweetener are fine for a strong chocolate flavor, but you may prefer to add more for a sweeter taste.

Option: add 1/4 cup of crushed pomegranate seeds to the mixture for an extra healthy kick! Yum!!!

Can substitute almond meal or flax meal in place of hazelnut flour.

If you don’t have a silicone heart mold, you can also use mini cupcake liners.