Ingredients
- 6 squares unsweetened chocolate
- 1 cup coconut oil
- 1/4 t stevia powder extract (I use NOW brand)
- 1 T. vanilla
- 1 T. erythritol
- 3-4 T. heavy cream
Instructions
- In microwave, melt chocolate squares.
- Check every 30 seconds and stir until almost completely melted.
- (If your coconut oil is solid at room temperature, add this to melted chocolate and microwave further as needed to melt.
- Otherwise, proceed to step 2).
- Stir in coconut oil, stevia, vanilla and erythritol.
- Slowly add heavy cream to lighten up the mixture a shade.
- Pour directly on ice cream.
- Allow it to set for a few minutes.
- For faster results, put in freezer until hard.
- Pour left over chocolate glaze onto a parchment paper lined cookie sheet.
- Chocolate will harden into chocolate bark that you can break off into pieces to eat straight or microwave to melt and then top ice cream.
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