Ingredients:
1 bar unsweetened bakers chocolate
1 cup room temperature almond butter
1-1/4 cup sliced almonds (keep the 1/4 cup reserved)
1/2 cup powdered monkfruit
Tools Needed:
Silicone molds (I used 2" rounds and got 11 treats out of this recipe)
Cooking spray
Sheet pan
Directions:
Place your silicone molds on your sheet pan to keep them stable while you fill them and also while you transport to the fridge.
Prepare a double boiler. Melt your chocolate and remove from heat immediately. Stir in the warmed almond butter and monk fruit and the 1 cup of sliced almonds.
Distribute evenly amongst your silicone molds and top with the remaining almonds.
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