Low Carb Almond Joy Candy Bar

• Condiments

  • 1/4 tsp Stevia concentrated, powder

• Baking & Spices

  • 8 oz Baking chocolate, unsweetened
  • 2 oz Cocoa butter, food grade
  • 1 cup Equivalent sugar substitute
  • 1 1/3 tbsp Vanilla

• Nuts & Seeds

  • 50 Almonds, unsalted roasted
  • 2 1/2 cups Coconut, unsweetened

• Dairy

  • 7 2/3 oz Nestle table cream

• Other

  • 6 Tablespoons Swerve (or other sugar substitute

Found on lowcarbyum.com

Description

Directions

• In a large bowl, stir together table cream, sweetener, and vanilla extract. Mix in the unsweetened coconut.
• Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.
• Place two almonds on each log (or omit nuts if making Mounds bars).
• Put baking sheet of logs into freezer while making chocolate coating.
• In a chocolate melter or double boiler, melt all chocolate coating ingredients together.
• Remove the coconut logs from the freezer.
• Place each coconut almond log on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until log is completely covered in chocolate.
• Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden.
• Repeat steps until each log is covered in chocolate.
• Place finished sheets of candy in refrigerator.
• Let sit at least an hour then remove and place in covered container. Store in refrigerator.

Nutrition