1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup Swerve Sweetener
1 tsp vanilla extract
1 cup Bob’s Red Mill finely ground almond flour
1 cup unsweetened shredded coconut
3/4 cup chopped pecans
1/4C butter softened to whip
3 T powdered Swerve Sweetener
1 T Birds Custard
3 ounces Ross milk chocolate
1 ounce Ross dark chocolate
1 tbsp butter
Melt the ½ cup of butter in a saucepan on low heat and add 1/3 cup cocoa powder and ¼ cup swerve.
Once combined, whisk in the egg and raise the heat slightly and cook until it thickens, stirring constantly.
Remove from the stove and using a spatula, add the 1 teaspoon vanilla, 1 cup almond flour, 1 cup shredded coconut and ¾ cup pecans. Mix until evenly textured.
Press the base mixture into an 8×8 square pan lined with parchment paper and refrigerate for an hour.
While the base is firming up in the fridge, you can make the cream filling.
Beat the ¼ cup butter with a hand mixer until fluffy. Add in 2 tablespoons custard powder and 3 tablespoons of swerve.
Remove the base from the fridge and spread the cream filling over the base and return to the fridge for another hour.
I like to use a glass heatproof mixing bowl over a pot of simmering water. Combine the Ross dark and milk chocolate chopped chocolate and butter in in the heated mixing bowl. Stirring constantly until the chocolate is a smooth texture.
Once melted, quickly and carefully spread the chocolate over the cream base.
Return the pan to the fridge for at least 30 min before cutting into bars and serving.
The 8″ x 8″ pan can be cut into 20 bars, with each bar having the following macro nutrients:
- Carbs 7g
- Fat 19g
- Protein 3g
- Calories 200