Almond Butter Fudge Bars with erythritol
- Number of Servings: 20
Ingredients
1 serving Kroger premium coconut milk (by JLINNE9) 24 tbsp Simple Truth Almond Butter Smooth 2 tbsp Spectrum Organic Coconut Oil, Unrefined 192 gram(s) Chocolate Ghirardelli 100% Cacoa Bar (by HARINEZUMI) 2 tsp Vanilla Extract 340 gram(s) Erythritol, granulated - Zero (Wholesome Sweeteners) (by ALILDUCKLING)
Break the chocolate bars into pieces, and melt them in a microwave or double boiler. Stir in the coconut oil, 1 tsp vanilla extract, and a little less than 2/3 erythritol.
Line a shallow baking dish with parchment paper and pour the chocolate mixture into an even layer on the bottom of the dish. Place in the freezer for 30 minutes or until the chocolate has hardened.
Combine the rest of the erythritol and vanilla, the coconut milk, and the almond butter in a large bowl. Stir well.
Spread this mixture evenly over the hardened chocolate.
Cover and freeze again for at least 1 hour. Cut into small squares. Serve cold, directly from the freezer
Serving Size: makes 20 bars
Number of Servings: 20
Recipe submitted by SparkPeople user LINDAMACLEOD69.
Line a shallow baking dish with parchment paper and pour the chocolate mixture into an even layer on the bottom of the dish. Place in the freezer for 30 minutes or until the chocolate has hardened.
Combine the rest of the erythritol and vanilla, the coconut milk, and the almond butter in a large bowl. Stir well.
Spread this mixture evenly over the hardened chocolate.
Cover and freeze again for at least 1 hour. Cut into small squares. Serve cold, directly from the freezer
Serving Size: makes 20 bars
Number of Servings: 20
Recipe submitted by SparkPeople user LINDAMACLEOD69.
Nutritional Info Amount Per Serving
- Calories: 182.3
- Total Fat: 17.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.4 g
- Protein: 5.4 g