Aunt Rocky’s Dark Chocolate Rocky Road Candy (Sugar Free)

Line a small square dish or small bowl with cling wrap, and scoop 1/2 cup Walden Farms Marshmallow Dip into it, smoothing the top. Dish should be small enough that the dip is at least 1/2″ thick. Freeze. (This step should be done several hours before starting the candy – see Note below.)

Chop the pecans, measure the powdered Swerve. Set aside.

Line a 6″x8″ glass pan with waxed or parchment paper (not cling wrap), with enough paper to hang over the sides. Set aside.

Pull the frozen marshmallow dip out of the freezer and turn out onto cutting board, removing the cling wrap. Cut into small cubes.

Melt the chocolate and coconut oil together in microwave for about 1.5 minutes. Stir to smooth.

Working quickly, add first the liquid Sucralose, then the powered Swerve and whisk until smooth.

Fold in the marshmallow cubes and nuts, and scoop all into the 6″x8″ dish. Smooth top. Put in freezer to completely set up.

Once set, pull the candy out of the dish using the overlapping edges of parchment, and cut into 18 cubes. Store in freezer in air tight container.

Tip: Marshmallow cubes should be made at least several hours prior to starting the candy. The measurement is for the cubed frozen marshmallow dip. If you don’t have access to the Walden Farms Marshmallow Dip, substitute any sugar free marshmallow from a recipe, or use Max Mallow sugar free marshmallows (available online). If using ready made marshmallows, finished candy may be stored in an airtight container on the counter, and is suitable for travel.

Notes:
• Walden Farms products are available at many supermarkets, Netrition.com, and Amazon.com. They contain zero carbs and zero calories, and I use them as extenders or flavor enhancers in many of my low carb recipes.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• Recipe updates 7/5/2020: clarify instructions, add current alternate ingredients, formatting.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at: https://www.pinterest.com/auntrocky2/

Per serving: Calories 109, Total Fat 10 g, Saturated Fat 6 g, Sodium 11 mg, Potassium 12 mg, Total Carbohydrate 4 g, Dietary Fiber 3 g, Net Carbs 1 g, Sugars 0 g, Protein 2 g. Macros: 88% fat, 8% protein, 4% carbs.

© December 13, 2017 Roxana Lopez for Aunt Rocky’s; updated July 5, 2020.