This is easy to prepare and is a nice treat, especially at Christmas. You can add chopped nuts, which is delicous as shown in my pic. I have bagged these and given away as gifts for friends and clients who are low carb. This recipe is taken from my book Eating to Beat Type 2 Diabetes.
Nutritional information Per Serving
2.8g net carbohydrates
175g coconut oil
75g at least 90% dark chocolate, melted
200g almond butter
100g. double cream
1 tbsp. cocoa
1 tsp vanilla extract (optional)
Melt the coconut oil with the dark chocolate. You can do this in the microwave or on a bain marie.
Once melted add, with all the remaining ingredients, into a blender.
Whizz until smooth.
Pour into a lined tin - I use a Pyrex dish for this, roughly 12cm square
Flatten before placing in the fridge to set. Leave for at least 3 hours.
When ready to serve, cut into chunks. Store in an airtight container and keep in the fridge.