Almond Butter Fudge Bars with erythritol
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Almond Butter Fudge Bars with erythritol calories by ingredient
Introduction
No guilt almond butter fudge bars No guilt almond butter fudge barsNumber of Servings: 20
Ingredients
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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)
Directions
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.
