Chocolate-Coated Pine Nut Brittle
Pine nuts and cocoa butter make this dessert very satisfying thanks to healthy fats and minerals, while cherry adds a bright tart accent. The flavor stays rich and chocolatey, so the brittle works well as a small keto sweet.
Melt the cocoa butter (20 g) over a water bath, add the cocoa mass (70 g) and erythritol (25 g), then stir until smooth. Let the chocolate cool slightly so it thickens a little and becomes easier to work with in the mold.
In a separate bowl, mix the pine nuts (30 g), coconut oil (20 g), and freeze-dried cherry (10 g) so the filling is evenly combined. Brush the mold cavities with some of the chocolate mixture and place them in the freezer for 5 minutes.
Repeat the chocolate layer if needed, then fill the cavities with the nut mixture, seal with the remaining chocolate, and refrigerate the dessert for about 2 hours. Remove the brittle from the mold only after it has fully set.
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