Joy Mounds Fat Bombs

I am both a Mounds and Almond Joy bar fan. But sugar is NOT my friend. I am closing in on having lost 100 pounds this year by eliminating sugar from my diet, but that does not mean I can never have anything sweet again. In fact, with a little ingenuity and very little work, I can have an amazing healthy low carb treat that tastes like you threw Almond Joy bars and Mounds into a blender and mixed them all up! Don’t do that… I feel the need to say, don’t do that.

Here is what you will need for these amazing no bake treats. I based this recipe off one of our old favorite no-bake treats, Haystacks, but I ditched the sugar and replaced the oats with sliced almonds.  Finding unsweetened coconut is not easy but a necessary part. I found a bag at our local Publix grocery store. I also use unsweetened natural almond butter and grass fed salted butter. Replacing sugar is tricky and in the old days of low carb always came with an aftertaste, but that is not the case today. Swerve is made from erythritol, a sugar alcohol that is safe for humans and pets and does not create an insulin response and so is zero net carbohydrates. You can use it 1:1 for regular sugar — but I always cut sugar in half on recipes. The original Haystack recipe calls for two cups of sugar – I opted to use just one cup of Swerve (granulated) plus 5-6 drops of Coconut Stevia and these turned out plenty sweet. Swerve comes in both a granular and confectioners form and will caramelize just like sugar, it is amazing and the perfect sweetener for low carb sweets.

I start by putting my dry ingredients (cocoa powder, sliced almonds, and coconut) into a large mixing bowl. The Swerve, butter, heavy whipping cream and a pinch of pink salt go into a pan to melt together and must be brought to a boil.

The next step is to melt the almond butter into the sweetened fat mixture, season with vanilla and add coconut stevia. Pour over the dry ingredients in the mixing bowl. It is all coming together now!

 

All that is left to do is pour the mixture into a parchment lined pan and spread it evenly. Freeze it for an hour to set and it is done!

Pop it out and slice it into squares, my 9×9 pan makes 16 delightful squares. These keep nicely in a baggy in the fridge, I have no idea how long as they never hang around more than a few days.

[visualizer id=”2121″]The Macros are 5.33g of carbs, 3.88g fiber, 3g protein, and 19g fat bringing the net carbs for each delectable piece to just 1.45g each! Making me and this man very happy Ketogenic Campers!

• 4 T Cocoa powder (heaping)
• 1 C Sliced Almonds
• 1 C Unsweetened Coconut
• Pinch Pink Salt
• 1 C Swerve (Erythritol)
• 1 stick grass-fed Butter
• ½ C Almond Butter
• ½ C Heavy Whipping Cream
• 2 tsp Vanilla
• 5-6 drops Coconut Stevia

1. Stir Cocoa powder, unsweetened coconut, and almonds together in a large mixing bowl.
2. Melt Butter into whipping cream with Swerve (erythritol) and salt.
3. Once the pot comes to a boil stir in ½ cup of natural almond butter until fully incorporated.
4. Stir vanilla and Coconut Stevia into the mixture.
5. Pour the mixture over the dry ingredients in the mixing bowl and mix thoroughly.
6. Pour the mixture into a 9×9 baking pan lined with parchment paper.
7. Use a spatula to smooth out the mixture and level it in the pan.
8. Freeze for one hour to set, then slice into 16 pieces.
9. Store in a baggy in the fridge.

Enjoy!