Use the best quality chocolate and cocoa powder that you can get for the best results. I used Torani brand sugar free chocolate flavored syrup but you can use Davinci or any other brand as long as it’s sugar free. In the recipe I call for almond milk because it’s easily found, but I used an almond/coconut milk blend that I found that is sold by Almond Breeze. If you can find it, try it, but if not you can use either almond or coconut milk beverages found in the dairy section – just be sure to check the carbs (should net out to zero after you subtract fiber) and make sure they are labeled as unsweetened – the original flavor is sweetened and loaded with carbs.
The serving size for these is about 1.5 inch square, because they are so rich and chocolatey you really don’t need much. But if you are making a low carb brownie sundae out of them, which I highly recommend (try my sugar free mint ice cream with these), you might want to cut them a little larger. This recipe is pretty low in calories, so feel free to splurge if you want to!