Chocolate Bars
Ingredients:
1 cup of unsweetened cocoa powder
1/2 cup of powdered erythritol or other keto-friendly sweetener
1/2 cup of almond butter
1 teaspoon of vanilla extract
Pinch of salt
Instructions:
Line a 9×9 inch square baking dish with parchment paper.
In a medium saucepan, melt the coconut oil over low heat.
Once melted, whisk in the cocoa powder until smooth.
Add the almond butter, powdered erythritol, vanilla extract, and salt, and whisk until everything is well combined.
Pour the mixture into the prepared baking dish and spread it evenly.
Refrigerate the fudge for at least 2 hours, or until firm.
Once the fudge is firm, remove it from the baking dish and cut it into small squares.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Enjoy!!!
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