Mexican-Spiced Sugar-Free Dark Chocolate
A rich and bold sugar-free Mexican spiced dark chocolate infused with cinnamon, chili, and vanilla for a warm, slightly spicy finish. Perfect for gifting, snacking, or melting into drinks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus chilling
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 cup (170g) unsweetened cocoa butter
- 3/4 cup (75g) unsweetened cocoa powder
- 1/3 cup (40g) powdered erythritol (or preferred sugar-free sweetener)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- Melt the cocoa butter in a heatproof bowl set over a pot of simmering water, stirring occasionally until fully melted.
- Remove from heat and whisk in the cocoa powder until smooth.
- Add the powdered erythritol and whisk thoroughly to combine, ensuring there are no lumps.
- Stir in the cinnamon, chili powder, cayenne (if using), vanilla extract, and sea salt.
- Taste and adjust sweetness or spice level as desired.
- Pour the mixture into silicone chocolate molds or a parchment-lined pan.
- Refrigerate for 1–2 hours, or until completely firm.
- Remove from molds and store in an airtight container in a cool place.
Notes
- Ensure the sweetener is powdered to avoid a gritty texture.
- Adjust spices to suit your heat preference.
- Store in a cool, dry place to prevent melting.
- This chocolate can be chopped and used in baking or melted into hot beverages.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 0g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
