Ingredients

The following ingredients have 20 Servings
  • 1/4 cup Swerve Brown
  • 1 tbsp butter
  • 3/4 cup roasted almonds (unsalted)
  • ¼ tsp sea salt
  • 2 oz cocoa butter
  • 1 1/2 oz unsweetened chocolate (chopped)
  • 1/3 cup powdered Swerve Sweetener
  • 1/3 cup cocoa powder
  • 1/4 tsp vanilla extract
  • Additional sea salt for sprinkling

Instruction

  • Line a large baking sheet with parchment paper.
  • In a medium saucepan over medium heat, combine the Swerve and butter. Bring to a boil, then reduce the heat and simmer for about 2 minutes, watching carefully. Stir in the almonds and sea salt.
  • Spread the almonds out in a single layer on the prepared baking sheet, breaking up any clumps. Let cool.
  • Set a heatproof bowl over a pan of barely simmering water. Combine the cocoa butter and unsweetened chocolate and stir until melted and smooth.
  • Stir in the powdered sweetener, then stir in the cocoa powder, until smooth. Remove from heat and stir in the vanilla extract.
  • Break up the almonds and reserve about one quarter of them. Stir the remaining almonds into the chocolate until well coated. Spread the mixture out onto the same parchment-lined baking sheet, keeping the nuts in a single layer.
  • Sprinkle with the reserved almonds and additional sea salt, if desired. Chill until set, 1 to 2 hours. Use your hands to break into chunks.