Keto Almond Joy Candy Bars
Ingredients
Coconut Cream Filling
- 1 cup Swerve Confectioner's Sweetener
- 8 ounces full fat cream cheese room temperature
- 1 tablespoon unsalted butter softened
- 1 teaspoon coconut extract
- dash salt
- 1/2 cup unsweetened coconut
- 1/2 teaspoon vanilla extract
- 12 almonds more if needed
Chocolate
- 6 ounces sugar free Choc Zero Dark chocolate chips or chocolate chips of choice
Instructions
Coconut Cream Filling
- Beat cream cheese till smooth. Add sifted sweetener, remaining ingredients.
- Form into 12 egg-shaped bars or 24 rounds for fat bombs. Add one almond per bar.
- Place on parchment paper or silpat and freeze for one hour minimum.
Melting Chocolate
- Melt 2/3 of the chocolate chips and cacao butter in bain marie (double boiler). Place a stainless steel bowl over pot of simmering water (not touching) and melt on medium low, stirring frequently. Once melted, add remaining 1/3 chocolate chips, continue melting. This will temper the chocolate.
Make Almond Joy Bars
- Arrange a tray with parchment paper. Dip frozen cream cheese bars into chocolate. Place on tray and refrigerate. These will be ready to eat in about 15 minutes. Keep refrigerated.