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.
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.
Macronutrient Grams Carbohydrates 5.33 Fiber 3.88 Protein 3 Fat 19
- 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
- Stir Cocoa powder, unsweetened coconut, and almonds together in a large mixing bowl.
- Melt Butter into whipping cream with Swerve (erythritol) and salt.
- Once the pot comes to a boil stir in ½ cup of natural almond butter until fully incorporated.
- Stir vanilla and Coconut Stevia into the mixture.
- Pour the mixture over the dry ingredients in the mixing bowl and mix thoroughly.
- Pour the mixture into a 9×9 baking pan lined with parchment paper.
- Use a spatula to smooth out the mixture and level it in the pan.
- Freeze for one hour to set, then slice into 16 pieces.
- Store in a baggy in the fridge.