Dark Chocolate Base and drizzle.
4 squares Bakers 100% Cocoa Chocolate
1 TB. Butter or coconut oil
3 Smidgen scoops Pure Stevia Powder
1/2 TB. Powdered Erythritol
1/2 ts vanilla extract
**1/4 ts coarse sea salt (set aside for top)
Melt chocolate, oil, Stevia, erythritol and
vanilla until melted. I used an
Ice cube tray but you can use silicone
candy molds if you have them. Line
bottom of mold with chocolate by dividing
3/4 of this into equal amounts. This made
6 ice cube sized pieces for me. Let Chocolate
cool for about 5 min. but do not let it harden
completely. You want the topping to meld
with the chocolate so it’s stable. Set aside
1/4 of the chocolate to drizzle over the fat bombs
when they have set up.
Nutty Caramel Center
1/4 c roasted Pecans
*I measured a heaping 1/4 cup
raw pecans and then roasted 10 min.
@350 F. Break into lg.pieces or chop if you prefer smaller nut pieces.
2 TB. Butter
25 drops Caramel Stevia
1 TB. Almond Flour
Directions For Making Nutty Caramel Center:
Melt butter in small saucepan. Remove
from heat and add the remaining ingredients. Stir to combine. Divide evenly and scoop over chocolate base.
Smash lightly into the chocolate to meld.
Drizzle remaining chocolate over the tops.
**Immediately after drizzling the chocolate over the top, sprinkle with coarse sea salt.