Sweet, and sour with a little spice! The chili does not make it very spicy, it just enhances the chocolate flavor.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: gluten free, grain free, paleo, vegan
Cuisine: dessert
Servings: 6
Calories: 71kcal
Author: Stacey
Ingredients
⅓CupDark chocolate Chipsor for low carb use unsweetened chocolate and sweeten with stevia to taste., I use enjoy life soy free & dairy free
5strips of unsweetenedunsulfured dried mango, chopped ( orange or green mango).
½teaspoonChili Powder .not very spicy at all in this
1candy mold or ice cube tray.
Instructions
Heat a small sauce pan on medium low to medium.
Add chocolate chips or chocolate squares to pan and melt until just melting, then remove from heat and stir until completely melted.
Add chopped mango and chili powder, and stir into chocolate, ( add low carb sweetener to taste if your using unsweetened chocolate).
Spoon chocolate mixture into candy mold or ice cube tray.
Freeze in mold until chocolate in solid again, about 15 to 20 minutes.
Serve and enjoy :)
Notes
Low Carb Version Nutritional Facts: Cal: 68. Fat: 3 g. Carbs: 8 g/ Net Carbs: 6 g. Sugar: 3 g. Fiber: 2 g. Protein: 2 g. Below are the nutritional facts for the Enjoy Life chocolate chip version: