Substances:
- 1/2 cup Swerve Sweetener
- 2 tbsp water
- 1 tbsp butter
- 1½ cups roasted almonds (unsalted)
- ¼ tsp sea salt
- 4 ozmeals-grade Cocoa Butter
- 2.5 ozunsweetened chocolate, chopped
- ½ cup powdered Swerve Sweetener, sifted
- ¾ cup cocoa powder
- ½ tsp vanilla extract
Instructions:
- Line a mammoth baking sheet with parchment paper.2. In a medium saucepan over medium warmth, mix Swerve and water, stirring every so continually. Bring to a boil and cook dinner except mixture darkens, about 7 to 9 minutes. Mixture will smoke quite; right here is customary.3. Rob far from warmth and breeze in butter. Add almonds and scurry rapid to coat, then scurry in sea salt.4. Unfold almonds out onto ready baking sheet, breaking up any clumps.5. In a heavy saucepan over low warmth, melt cocoa butter and chocolate collectively except mushy.6. Whisk in sifted powdered erythritol, then scurry in cocoa powder, except mushy.7. Rob far from warmth and scurry in vanilla extract.8. Reserve ¼ cup of the almonds and fasten aside aside. Whisk final almonds into the chocolate. Unfold out onto same parchment-lined baking sheet, conserving nuts in a single layer.9. Sprinkle with reserved almonds and extra sea salt.10. Chill except attach, about 3 hours. Destroy with hands into chunks.
