Makes 30
Serving 1
Calories 76
Fat 7g
Carbs 2.4g
Fiber 1.4g
Net carbs 1g
Protein 1.22g
Ingredients:
Chocolate Base Ingredients
4oz butter (1 stick)
8oz cream cheese, softened
1/2 teaspoon vanilla extract
1 cup cocoa powder
1 cup Swerve Confectioners
Chocolate Topping Ingredients
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons cocoa powder
5 tablespoons Swerve Confectioners
Instructions:
For the chocolate base
Melt the butter in a small pan on low heat.
When butter is melted, add softened cream cheese and vanilla extract. Turn off the heat , but keep pan on the stove.
Use a fork to mash the cream cheese and vanilla extract into the butter.
In a large mixing bowl, add cocoa powder and swerve confectioners, mix to combine.
Add the cream cheese/butter mixture to the large bowl.
Using a hand mixer on low, mix everything until you get a well-combined, fluffy mixture. ( the mixture will be very thick)
Spread mixture evenly into a pan, making the top as smooth as possible. ( I used a square baking pan with parchment paper)
Freeze for 30 minutes.
Chocolate Topping
Mix all the ingredients ( the coconut oil should be melted and this should be made right before adding it to the base)
Final Touch
Remove the chocolate base from the freezer. If there is any ridges on top, smooth them a bit with the back of a spoon.
Pour chocolate topping on top , as evenly as possible, tilting the pan if necessary.
Put into freezer to harden a little for 10 minutes.
Cut into 30 pieces and enjoy!
Keep in a airtight container in the freezer. Take out for a few minutes to thaw before eating.
