1 cup stevia sweetened chocolate chips 3 Tbsp butter 1/2 cup organic peanut butter or nut butter of choice 4 cups sliced almonds 1/2 cup coconut sugar, blended into powder 1/2 cup powdered monk fruit (or powdered Swerve) ~2-4 Tbsp arrowroot starch
Slowly melt the butter and chocolate chips in a saucepan or a double boiler*. Be sure to stir constantly and go slow to not burn the chocolate. Once melted, remove from the heat and add in the nut butter.
In a large bowl with the sliced almonds, pour the melted mix on top. Stir until well coated. In a blender, blend the coconut sugar for approximately a minute or until it looks powdery. Pour the coconut sugar into a large container with a lid, add the chocolate coated almonds and shake until the almonds are coated with the powder.
Add half of the powdered monk fruit and 1 Tbsp of arrowroot starch and shake until well coated and continue to add the powders and shake until the almonds have a white coating. Be sure to break apart any large chunks and coat them as well.
*Note: Make a double boiler by filling a saucepan with 1-inch of water. Bring that to a boil, then set a heatsafe bowl such as glass, that is large enough to cover the opening of the saucepan, on top. Let the steam slowly melt the chocolate.
