Mix all the ingredients together in a pyrex pouring jug (see below).
The coconut oil should not be melted excessively. If it is too liquid, the pecan pieces will settle at the bottom of the moulds. If too firm, it cannot be poured from the mixing jug into the chocolate moulds.
If it is summer and your coconut oil is too melted, you can always make the mixture, pop it back in the fridge to firm a little, then pour into the moulds.
If you are having difficulty dissolving your sweetener, you can grind it before adding to the chocolate mixture or buy it powdered.
Place the sugar free pecan chocolate into the fridge until set.
Calories: 60kcal | Total Carbohydrates: 0.4g | Protein: 0.2g | Fat: 6.8g | Sugar: 0.04g | NET carbs: 0.4g