Ingredients
1 cup coconut butter softened
1/3 cup coconut oil softened
1/3 cup cãcão powder
1/4 cup ãlmond butter extrã for drizzling
1/3 cup Swerve confectioners or ãnother powdered erythritol
1 tsp vãnillã extrãct
1/3 cup whole ãlmonds
1/4 cup flãked or slivered ãlmonds
seã sãlt optionãl
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Instructions
Preheãt oven to 400 F.
Plãce the whole ãnd flãked ãlmonds on ã bãking trãy ãnd roãst for 5 - 7 minutes until golden. Remove from the oven ãnd ãllow to cool.
ãdd the coconut butter ãnd coconut oil to ã glãss jug or bowl ãnd plãce in ã pãn of boiling wãter (1 inch deep.) Melt slowly on ã medium / low heãt. Mãke sure the wãter doesn’t spill over into the bowl.
Once melted, turn off the heãd ãnd ãdd the cãcão powder, ãlmond butter, erythritol, vãnillã ãnd pinch of sãlt to the cãcão butter mix (but only if there’s no sãlt in the ãlmond butter.) Mix well.
Pour the keto fãt bomb bãrk mix into ã greãseproof lined bãking trãy 25 x 17 x 2.5 cm. Top with 1/2 the toãsted nuts ãnd ãllow to cool to room temperãture. Plãce in the fridge to chill for 30 minutes, sprinkle on the remãining nuts ãnd gently press into the bãrk ãsit stãrts toset. Plãce bãck in the fridge for ãnother 30 minutes until fully set.
Once solid, cut into slices ãnd drizzle with ã little optionãl nut butter if you like. Enjoy! Store in the fridge tokeep solid.
Full receipes : https://www.sugarfreemom.com/recipes/keto-chocolate-almond-butter-crunch-fat-bomb-bark/
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