Begin by making half of our Low Carb Chocolate Bar recipe, but don’t pour it into a chocolate bar mold, leave it melted! You can make the whole recipe if you’d like, and enjoy half a chocolate bar when you’re done with this recipe!
Pour about half a teaspoon of chocolate mixture into your candy molds and add an almond to each candy.
Freeze while you’re doing the next step.
Combine your shredded coconut with coconut oil so make a stickier mixture. Add the erythritol and combine.
Add about a teaspoon of coconut mixture to the candy molds and press gently to create a flat top layer.
Freeze for about 5 minutes just so the coconut oil solidifies.
Finish the candies off with the rest of the chocolate mixture and smooth out the top of the candy mold.
Freeze for as long as possible, but at least 1 hour.
Pop the candies out and enjoy! They can be stored in an airtight container in the freezer to enjoy all week long.