Friday, June 7, 2013
Recipe: Yummy Low Carb Chocolate Nuggets
3/4 cup Melted Coconut Oil
9.5 Tbsp. Almond Butter
3/8 tsp Liquid Stevia
3 Tbsp. Cocoa
9 Tbsp. Melted Salted Butter
Fill 24 candy or mini-muffin silicone molds.
Place candy mold on a cookie sheet, and then fill it, then put it in the freezer.
Freeze for at least 30 minutes, then pop out the chocolates and store them in a bag or other container in the freezer. You can keep them in the fridge, but as soon as you hold one with your hot little fingers, it will melt really fast. Frozen, it melts slower.
Nutritional info per chocolate nugget:
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