1/2 c avocado oil
1 c unsweetened cocoa powder
1/4 c granulated sweetener (pyure stevia or monkfruit mixed w erythritol)
1 tsp vanilla
1/2 tsp salt
Mix well in 2 c pyrex. Spoon onto nuts placed in ice cube trays.
Freeze 2 hrs.
Pop them out and keep them in a ziolock or tupperware in the freezer until just before serving.
Alternate shown here: spread chocolate onto glass baking dish (sprayed w avocado oil). Add nuts to the top. Freeze for 2 hrs. Loosen entire chocolate chunk and drop upside-down onto wooden cutting board. Chop into half dollar sized pieces. Store as mentioned above.
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