Try these low carb pistachio chocolates for an easy keto treat. A delicious guest post from Sugar Free Londoner.
Sometimes you need a little help from your friends. I am off for a family vacay in Canada and I asked Katrin of Sugar Free Londoner to help me out with a guest recipe. Enjoy!
There is a season for most foods. Fruit and vegetables simply taste their best when they have been locally grown and picked when actually ripe. Here in England we get excited about asparagus in May, watercress in June and strawberries just in time for the tennis at Wimbledon. In August we make blackberry crumble, the best reward after pricking our fingers on the thorny blackberry bushes that can be found in every London park and come October, the whole world goes nuts over pumpkin.
In more general terms, in the Northern hemisphere spring and summer are about light meals such as salads or fish. Autumn and winter call for more hearty fare – steamy soups, casseroles, The Big Roast. What would you lust after when you return home from a day on the beach? Chances are, it’s not Beef Stroganoff.
But is there a season for chocolate? Let me answer this for you: It’s a sound NO. I can confirm that chocolate always tastes great, whether it’s winter or summer, hot or cold, sunny, stormy, foggy or rainy. Chocolate is the perfect all-rounder. It is happiness, satisfaction and indulgence rolled into one. I guess by now you get the idea. I really, really like chocolate.
This is why I think a hot summer’s day is just perfect for making these sugar free pistachio chocolates. They are best eaten straight from the fridge, are just the right side of sweet, irresistibly creamy, pleasingly nutty/crunchy and, well, supremely chocolaty.
My passion for chocolate does not extend to the milk chocolate bars you can buy in the supermarket. They should be called candy, not chocolate, because of their sky-high sugar content. The stuff we can actually benefit from contains 85% or more cocoa. Raw chocolate made from cacao powder (processed in a way which preserves all nutrients) is the top of the crop – cacao is supposed to be the highest source of antioxidants and magnesium of all foods.
The recipe uses cacao butter, which has a wonderfully rich buttery texture and stays firm at room temperature. I used 100% cocoa powder, which is much more reasonably priced than raw cacao. It retains a fair amount of antioxidants and is still excellent for your heart, blood pressure and even stress levels. Whichever you choose, make sure it does not contain any added sugars!
If you don’t have an ice cube tray or mini moulds, you could just pour the mixture in a pan lined with baking paper. Once it firms up, just break it into pieces – voilà, you’ve got chocolate pistachio bark.
Whichever form your pistachio chocolate will take, I’m sure you’ll enjoy it. In summer and in winter. Chocolate season is right now. Always.
Homemade Pistachio Chocolates
- Grind your pistachios into small pieces and dry roast in a pan over a low heat, moving them around with a spatula regularly until they are browned evenly. This should take a few minutes
- Melt the grated cacao butter in a Bain Marie (a bowl over simmering water). If you decide not to bother with this and simply melt it in a pot, you must make sure that you do it over a VERY low heat.
- Once the cacao butter is melted, add the sifted cocoa, sea salt and sweetener and stir.
- Pour the chocolate mix into an ice cube tray or into small silicone moulds.
- Place in the freezer for 5 minutes until the top is beginning to set.
- Remove the chocolate tray from the freezer and add the pistachios. This way some pieces will stay on the top and look pretty.
- Freeze for a further 15 minutes until set (or put in the fridge for 2 hours).
Calories from fat: 65
Total dietary fiber: 1.01g