Truffles, Fudge, and Bark - The Everything Big Book of Fat Bombs: 200 Irresistible Low-Carb, High-Fat Recipes for Weight Loss the Ketogenic Way - Viveca Menegaz

The Everything Big Book of Fat Bombs: 200 Irresistible Low-Carb, High-Fat Recipes for Weight Loss the Ketogenic Way - Viveca Menegaz (2016)

Chapter 15. Truffles, Fudge, and Bark

Coconut Almond Truffles

The flavors in this recipe are reminiscent of the famous candy bar. This fat bomb really tastes like the original!

Prep Time: 2 hours 10 minutes

Cook Time: 20 minutes

Ingredients

Makes 12 fat bombs

Ganache

2 ounces cocoa butter

2 ounces coconut cream

2 tablespoons confectioners Swerve

2 drops stevia glycerite

4 tablespoons unsweetened shredded coconut

12 whole almonds

Coating

3 ounces unsweetened chocolate chips

3 tablespoons coarsely chopped almonds

Bain-Marie

A bain-marie is a fancy term to describe a double boiler. You can easily create one by placing a small saucepan into a larger saucepan filled with about 2" of water; just place on the stovetop and heat to a simmer. You could also place a glass bowl over the larger water-filled saucepan. Using this technique will enable you to melt chocolate without ever burning it!

1. In a small double boiler (bain-marie) over medium-low heat, melt cocoa butter slowly, stirring often.

2. Add coconut cream, Swerve, stevia, and shredded coconut and mix well until incorporated.

3. Remove from heat and keep stirring about 10 seconds.

4. Let cool at room temperature until ganache mix solidifies.

5. As soon as the ganache is solid enough to shape, form into 12 balls, place an almond in center of each ball, and wrap ganache mix around almonds. Refrigerate at least 1 hour until very firm.

6. In a small double boiler over medium-low heat, melt chocolate chips.

7. Dip each ganache ball into chocolate coating with a fork or long toothpick to evenly cover.

8. Place chopped almonds on a medium plate and roll truffles through until lightly coated.

9. Place coated truffles on a cookie sheet and refrigerate until hard and ready to eat.

Per 1 fat bomb

Calories: 120

Fat: 11g

Protein: 2g

Sodium: 4mg

Fiber: 2g

Carbohydrates: 7g

Sugar: 4g

Dark Chocolate Orange Truffles

The flavor combination of orange and dark chocolate is sometimes called Martinique, especially as an ice cream flavor. It is a delicious combination that can inspire you to dream of faraway resorts.

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

Ingredients

Makes 9 fat bombs

Ganache

3 ounces unsweetened baking chocolate

2 tablespoons heavy cream

1 tablespoon butter

2 tablespoons confectioners Swerve

2 drops stevia glycerite

1⁄2 teaspoon liquid orange flavor

Coating

1 teaspoon confectioners Swerve

2 teaspoons unsweetened cocoa powder

1 teaspoon fresh orange zest

Food Flavoring

Using the best-quality food flavors is important for your health! Make sure you get organic and all-natural flavors, without artificial coloring or chemical additives. See Appendix B for a complete list of keto-approved foods.

1. In a small double boiler (bain-marie) over medium-low heat, melt chocolate while slowly stirring.

2. Add cream, butter, Swerve, stevia, and orange flavor to chocolate and mix well until incorporated.

3. Remove from heat and keep stirring about 10 seconds.

4. Place saucepan in refrigerator about 1 hour until ganache has solidified.

5. Scoop ganache with a spoon and form 9 little balls. You might want to wear plastic gloves to help the chocolate not stick to your hands.

6. To make coating, mix confectioners Swerve, cocoa powder, and orange zest on a medium plate.

7. Roll ganache balls through coating powder until thinly coated.

8. For best consistency, keep refrigerated if room temperature exceeds 70°F.

Per 1 fat bomb

Calories: 78

Fat: 7g

Protein: 1g

Sodium: 4mg

Fiber: 2g

Carbohydrates: 5g

Sugar: 2g

Dark Chocolate Raspberry Truffles

A delightful mix of sweet raspberry flavor and bitter dark chocolate—what a heavenly combination!

Prep Time: 1 hour 10 minutes

Cook Time: 10 minutes

Ingredients

Makes 9 fat bombs

Ganache

3 ounces unsweetened baking chocolate

2 tablespoons heavy cream

1 tablespoon butter

2 tablespoons confectioners Swerve

2 drops stevia glycerite

1⁄2 teaspoon liquid raspberry flavor

Coating

3 tablespoons crushed freeze-dried raspberries

Freeze-Dried Raspberries

Freeze-dried raspberries are a genius invention for cooking. They are relatively low in carbohydrates for a fruit and give a big punch of flavor.

1. In a small double boiler (bain-marie) over medium-low heat, melt chocolate while slowly stirring.

2. Add cream, butter, Swerve, stevia, and raspberry flavor to chocolate and mix well until incorporated.

3. Remove from heat and keep stirring about 10 seconds.

4. Place saucepan in refrigerator about 1 hour until ganache has solidified.

5. Scoop ganache with a spoon and form 9 little balls. You might want to wear plastic gloves to help the chocolate not stick to your hands.

6. Place crushed raspberries on a medium plate and roll truffles through until thinly coated.

7. For best consistency, keep refrigerated if room temperature exceeds 70°F.

Per 1 fat bomb

Calories: 82

Fat: 7g

Protein: 1g

Sodium: 4mg

Fiber: 2g

Carbohydrates: 6g

Sugar: 3g

Hazelnut Truffles

These truffles have the flavoring of your favorite hazelnut spread, and are just as delicious as the real thing.

Prep Time: 1 hour 10 minutes

Cook Time: 10 minutes

Ingredients

Makes 9 fat bombs

Ganache

2 ounces unsweetened baking chocolate

1 tablespoon butter

1 tablespoon cream cheese

3 tablespoons finely chopped toasted hazelnuts

2 tablespoons confectioners Swerve

2 drops stevia glycerite

1⁄2 teaspoon liquid hazelnut flavor

1⁄2 teaspoon sea salt

Coating

3 tablespoons finely chopped toasted hazelnuts

Balls or Shapes?

You can use fun silicone molds to make your truffles into shapes like hearts or seashells. Just pour the ganache straight from the saucepan into the molds and then refrigerate until solid. When ready, remove from the mold and roll into coating agent.

1. In a small double boiler (bain-marie) over medium-low heat, melt chocolate while slowly stirring.

2. Add butter, cream cheese, hazelnuts, Swerve, stevia, and hazelnut flavor to chocolate and mix well until incorporated.

3. Remove from heat and keep stirring about 10 seconds.

4. Cool at room temperature about 1 hour until ganache has solidified.

5. Scoop ganache with a spoon and form 9 little balls. You might want to wear plastic gloves to help the chocolate not stick to your hands.

6. Place chopped hazelnuts on a medium plate and roll truffles through to coat evenly.

Per 1 fat bomb

Calories: 85

Fat: 8g

Protein: 2g

Sodium: 138mg

Fiber: 1g

Carbohydrates: 4g

Sugar: 2g

Salted Caramel and Pecan Truffles

This truffle is a quite indulgent one. Keep it for those moments when you feel you need a special treat.

Prep Time: 1 hour 10 minutes

Cook Time: 10 minutes

Ingredients

Makes 9 fat bombs

Ganache

2 ounces unsweetened baking chocolate

1 tablespoon butter

1 tablespoon cream cheese

2 tablespoons confectioners Swerve

2 drops stevia glycerite

1⁄2 teaspoon liquid caramel flavor

1⁄2 teaspoon sea salt

Coating

3 tablespoons chopped pecans

1. In a small double boiler (bain-marie) over medium-low heat, melt chocolate while slowly stirring.

2. Add butter, cream cheese, Swerve, stevia, caramel flavor, and salt to chocolate and mix well until incorporated.

3. Remove from heat and keep stirring about 10 seconds.

4. Place saucepan in refrigerator about 1 hour until ganache has solidified.

5. Scoop ganache with a spoon and form 9 little balls. You might want to wear plastic gloves to help the chocolate not stick to your hands.

6. Place chopped pecans on a medium plate and roll truffles through to coat evenly.

Per 1 fat bomb

Calories: 83

Fat: 7g

Protein: 1g

Sodium: 137mg

Fiber: 1g

Carbohydrates: 4g

Sugar: 2g

Smoky Spicy Dark Chocolate Truffles

The sharp flavor of dark chocolate blends incredibly well with the smokiness of chipotle, giving this truffle an exotic flavor reminiscent of the ancient Mayas and Mexico.

Prep Time: 1 hour 10 minutes

Cook Time: 10 minutes

Ingredients

Makes 9 fat bombs

Ganache

3 ounces unsweetened baking chocolate

2 tablespoons heavy cream

1 tablespoon butter

2 tablespoons confectioners Swerve

2 drops stevia glycerite

1⁄2 teaspoon smoked chipotle powder

Coating

1 teaspoon confectioners Swerve

2 teaspoons unsweetened cocoa powder

1⁄2 teaspoon smoked chipotle powder

1. In a small double boiler (bain-marie) over medium-low heat, melt chocolate while slowly stirring.

2. Add cream, butter, Swerve, stevia, and chipotle powder to chocolate and mix well until incorporated.

3. Remove from heat and keep stirring about 10 seconds.

4. Place saucepan in refrigerator about 1 hour until ganache has solidified.

5. Scoop ganache with a spoon and form 9 little balls. You might want to wear plastic gloves to help the chocolate not stick to your hands.

6. Mix coating ingredients together in a small bowl.

7. Roll ganache balls into coating powder until thinly coated.

8. For best consistency keep refrigerated for up to 1 week.

Per 1 fat bomb

Calories: 79

Fat: 7g

Protein: 1g

Sodium: 7mg

Fiber: 2g

Carbohydrates: 5g

Sugar: 2g

Almond Pistachio Fudge

This delightful fudge is full of nutty goodness. The addition of firm coconut oil and coconut milk helps give this fudge body and texture.

Prep Time: 4 hours 15 minutes

Cook Time: 5 minutes

Ingredients

Makes 12 fat bombs

1⁄4 cup cocoa butter

1⁄2 cup almond butter

1⁄2 cup coconut oil

1⁄4 cup canned coconut milk, chilled overnight

2 tablespoons ghee

2 teaspoons vanilla extract

1⁄8 teaspoon salt

1⁄4 cup chopped pistachios

Pistachios, the Festive Nut

Bright green colored and delicious, this nut is often reserved for holiday parties—probably due to their higher price. Oddly enough, until the 1980s, manufacturers followed the widespread practice of dying the nuts red! Always opt for naturally colored and roasted nuts for the freshest flavor, and to avoid any additives or dyes.

1. Grease and line an 8" × 8" baking pan with parchment paper.

2. Melt cocoa butter in a small saucepan over low heat and set aside.

3. In a large bowl, add all ingredients except nuts and melted cocoa butter. Mix with a hand mixer until texture is fluffy.

4. Pour melted cocoa butter into almond mixture and combine with hand mixer on low speed.

5. Spread mixture evenly into pan and sprinkle with pistachios.

6. Refrigerate at least 4 hours to set. Cut into 12 bars and serve from refrigerator.

Per 1 fat bomb

Calories: 228

Fat: 23g

Protein: 3g

Sodium: 75mg

Fiber: 1g

Carbohydrates: 3g

Sugar: 1g

Brown Butter Rum Pecan Fudge

Browning the butter before making this fudge gives it an extra richness and a gorgeous color. The addition of rum extract makes this fudge’s flavor a throwback to vintage butter rum hard candies.

Prep Time: 2 hours 35 minutes

Cook Time: 8 minutes

Ingredients

Makes 6 fat bombs

8 tablespoons butter

2 ounces cream cheese

1⁄2 cup peanut butter

1 teaspoon rum extract

16 drops liquid stevia

1⁄4 cup chopped pecans

1. Grease and line an 8" × 8" baking pan with parchment paper.

2. In a small saucepan over medium-low heat, melt butter until it begins to brown slightly, then add cream cheese and stir to combine.

3. Add peanut butter, rum extract, and liquid stevia and stir until melted and well combined.

4. Stir pecans into mixture and spread into baking dish.

5. Allow to cool to room temperature, then place in refrigerator to finish setting, about 2 hours. Slice into 6 pieces to serve.

Per 1 fat bomb

Calories: 327

Fat: 33g

Protein: 7g

Sodium: 131mg

Fiber: 2g

Carbohydrates: 5g

Sugar: 3g

Caramel Coffee Fudge

Sweet coffee and cream is such a treat. Adding an extra kick of caramel flavor gives this fudge the taste of a fancy coffee delivered by a barista, but better. This version is full of fat and none of the sugar.

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Ingredients

Makes 6 fat bombs

2 tablespoons butter

1⁄2 cup heavy cream

2 tablespoons granular Swerve

1 tablespoon instant coffee granules

1. In a small saucepan over medium heat, add all ingredients except coffee.

2. Heat and stir well to combine. Allow to bubble an additional 2-3 minutes.

3. Add coffee granules and stir.

4. Pour mixture into 6 silicone candy molds or into a silicone-bottomed ice cube tray.

5. Allow to cool to room temperature. Place in refrigerator an additional 1 hour to set.

Per 1 fat bomb

Calories: 103

Fat: 11g

Protein: 0g

Sodium: 8mg

Fiber: 0g

Carbohydrates: 1g

Sugar: 0g

Chocolate Walnut Fudge

The rich and creamy texture of this chocolate fudge is intensified by using black walnuts. Truthfully, any old walnut will do for this goodie, as long as it’s fresh!

Prep Time: 2 hours 35 minutes

Cook Time: 8 minutes

Ingredients

Makes 4 fat bombs

8 tablespoons butter

4 ounces cream cheese, softened

3 tablespoons cocoa powder

2 tablespoons granular Swerve

1 tablespoon vanilla extract

1⁄4 cup walnut pieces

1. Grease and line a 9" × 5" loaf pan with parchment paper.

2. In a medium saucepan over medium-low heat, melt butter. Add cream cheese and stir until well melted and combined.

3. Remove from heat and add remaining ingredients except walnuts. Mix well.

4. Fold in walnuts and then spread mixture into lined loaf pan.

5. Let cool to room temperature, then place in refrigerator to finish setting, at least 2 hours.

6. Slice into 4 pieces before serving.

Per 1 fat bomb

Calories: 365

Fat: 37g

Protein: 4g

Sodium: 94mg

Fiber: 2g

Carbohydrates: 5g

Sugar: 2g

Eggnog Fudge

Nothing says holidays like the creamy, old-fashioned flavor of eggnog. While an excellent fat bomb on its own, eggnog is usually full of too much sugar to make it a worthwhile treat for a low-carb, high-fat dieter. Now you can enjoy the flavor of the holidays without the sugar overload.

Prep Time: 2 hours 30 minutes

Cook Time: 10 minutes

Ingredients

Makes 4 fat bombs

8 tablespoons butter

4 ounces cream cheese, softened

1 tablespoon vanilla extract

1 teaspoon nutmeg

1⁄4 teaspoon cinnamon

1⁄8 teaspoon ground cloves

2 tablespoons granular Swerve

How Did Eggnog Get Its Name?

While the origin of the drink is still up for debate, the name “eggnog” most likely comes from the small wooden cup it was originally served in, known as a noggin.

1. Grease and line a 9" × 5" loaf pan with parchment paper.

2. In a medium saucepan over medium-low heat, melt butter. Add cream cheese and stir until well melted and combined.

3. Remove from heat, add remaining ingredients, and mix well.

4. Spread mixture into lined loaf pan.

5. Let cool to room temperature, then place in refrigerator to finish setting, at least 2 hours.

6. Slice into 4 pieces before serving.

Per 1 fat bomb

Calories: 312

Fat: 32g

Protein: 2g

Sodium: 94mg

Fiber: 0g

Carbohydrates: 2g

Sugar: 1g

Maple Bacon Fudge

Dairy-Free

Many low-carb, high-fat dieters love breakfast but miss breakfast cakes covered in maple syrup. This fudge is the one to make for those who long for sugar- and gluten-filled waffles, with a side of bacon included.

Prep Time: 1 hour 5 minutes

Cook Time: 5 minutes

Ingredients

Makes 12 fat bombs

1⁄4 cup almond butter

1⁄4 cup coconut oil

1⁄4 cup bacon grease, strained

1⁄2 teaspoon maple extract

12 drops liquid stevia

2 tablespoons cocoa powder

2 strips cooked bacon, cut into bits

Nitrate-Free Bacon

Bacon is a natural treasure. Many people are surprised to realize they can actually lose weight while eating bacon on a low-carb, high-fat diet. Fortunately, there are many varieties of bacon available without nitrates (nitrates can cause many health problems).

1. Heat a medium saucepan over medium heat and add almond butter, coconut oil, and bacon grease, stirring until melted.

2. Once melted, add maple, stevia, and cocoa powder. Stir well to combine. Add bacon and stir.

3. Pour mixture into 12 slots in a silicone candy mold or silicone-bottomed ice cube tray.

4. Refrigerate at least 1 hour until set.

Per 1 fat bomb

Calories: 100

Fat: 10g

Protein: 2g

Sodium: 72mg

Fiber: 1g

Carbohydrates: 2g

Sugar: 1g

Matcha Berry Fudge

Matcha introduced into this fudge gives it a fresh yet sweet taste. The beautiful color contrasts nicely with fresh or freeze-dried raspberries for a visual treat while you eat.

Prep Time: 4 hours 10 minutes

Cook Time: 5 minutes

Ingredients

Makes 8 fat bombs

1⁄4 cup cocoa butter

1⁄2 cup almond butter

2 tablespoons ghee or butter

2 tablespoons coconut oil

1⁄3 cup canned coconut milk

2 tablespoons matcha (green tea powder)

1 teaspoon vanilla extract

1 tablespoon granular Swerve

2 tablespoons freeze-dried raspberries

What’s So Special about Matcha?

Some of the many benefits of this antioxidant-rich powdered tea originating from Japan include enhanced energy, better concentration, and more endurance. In addition, this powder is said to lower cholesterol levels, detoxify the liver, burn calories, and enhance calmness.

1. Grease and line a 9" × 5" loaf pan with parchment paper.

2. Melt cocoa butter, almond butter, ghee, and coconut oil over medium-low heat in a medium saucepan. Remove from heat and cool about 5 minutes.

3. Mix in remaining ingredients except raspberries.

4. Pour mixture into lined loaf pan. Sprinkle with raspberries.

5. Place in refrigerator and allow to set at least 4 hours. Slice into 8 pieces before serving.

Per 1 fat bomb

Calories: 260

Fat: 29g

Protein: 0g

Sodium: 1mg

Fiber: 0g

Carbohydrates: 1g

Sugar: 0g

Orange Cream Fudge

Orange brightens the flavor of this thick and creamy fudge. Although using juice from a freshly squeezed orange is recommended, use of orange extract would work in a pinch while lowering the carbohydrate count of this treat as well.

Prep Time: 2 hours 10 minutes

Cook Time: 8 minutes

Ingredients

Makes 4 fat bombs

8 tablespoons butter

4 ounces cream cheese, softened

2 tablespoons freshly squeezed orange juice

1 tablespoon orange zest

1⁄2 teaspoon vanilla extract

1. Grease and line a 9" × 5" loaf pan with parchment paper.

2. In a medium saucepan over medium-low heat, melt butter. Add cream cheese and stir until well melted and combined.

3. Remove from heat, add remaining ingredients, and mix well.

4. Spread mixture into lined loaf pan.

5. Let cool to room temperature, then place in refrigerator to finish setting, at least 2 hours.

6. Slice into 4 pieces before serving.

Per 1 fat bomb

Calories: 305

Fat: 33g

Protein: 2g

Sodium: 93mg

Fiber: 0g

Carbohydrates: 2g

Sugar: 2g

Peanut Butter Fudge

Dairy-Free

The simple flavors of peanut butter, vanilla, and coconut make this fudge a delicious alternative to many of the chocolate-based fudges. This fudge also sets quickly and can be consumed in less than 30 minutes if chilled in the freezer to accelerate the setting process.

Prep Time: 35 minutes

Cook Time: 5 minutes

Ingredients

Makes 12 fat bombs

2⁄3 cup almond butter

1⁄3 cup coconut oil

1 tablespoon vanilla extract

8 drops liquid stevia

1. Heat a small saucepan over medium heat. Add almond butter and coconut oil and melt.

2. Once melted, add vanilla and stevia and stir well to combine.

3. Pour mixture into 12 slots in a silicone candy mold or silicone-bottomed ice cube tray.

4. Refrigerate 30 minutes until set.

Per 1 fat bomb

Calories: 163

Fat: 18g

Protein: 3g

Sodium: 20mg

Fiber: 2g

Carbohydrates: 4g

Sugar: 0g

Salty Peanut Butter Cup Fudge

Dairy-Free

The simple addition of coarse sea salt elevates this fudge to the flavor of a very popular American candy treat. While the cup version of this delicacy is full of sugar and contains dairy, this fudge will satisfy any dairy-free, low-carb, high-fat dieter’s sweet tooth.

Prep Time: 2 hours 5 minutes

Cook Time: 8 minutes

Ingredients

Makes 12 fat bombs

1⁄2 cup almond butter

1⁄2 cup coconut oil

12 drops liquid stevia

3 tablespoons cocoa powder

1 tablespoon vanilla extract

1 teaspoon coarse sea salt

Popularity of the Peanut Butter in Reese’s Cups

Many consumers of Reese’s Peanut Butter Cups find the taste of the salty filling irreplaceable. Though you can’t buy that filling, consumers can buy Reese’s branded peanut butter. In the 1990s, Hershey’s released their line of Reese’s Peanut Butter to compete with the likes of Skippy and Jif. Those following a ketogenic diet should opt to use natural peanut butters instead.

1. Heat a small saucepan over medium heat. Add almond butter and coconut oil and melt.

2. Once melted, add stevia, cocoa powder, and vanilla and stir well to combine.

3. Pour mixture into 12 slots in a silicone candy mold or silicone-bottomed ice cube tray.

4. Sprinkle coarse sea salt on top of each fat bomb.

5. Refrigerate at least 2 hours until set.

Per 1 fat bomb

Calories: 150

Fat: 15g

Protein: 3g

Sodium: 246mg

Fiber: 1g

Carbohydrates: 3g

Sugar: 1g

Toasted Coconut Bark

Dairy-Free

Although delicious with regular shredded coconut, toasting the shaved coconut meat adds an extra nutty flavor that’s hard to beat. The addition of another tropical nut elevates this bark to divine.

Prep Time: 2 hours

Cook Time: 10 minutes

Ingredients

Serves 12

1⁄3 cup coconut flakes

1 cup coconut oil

1⁄4 cup confectioners Swerve

2⁄3 cup coarsely chopped macadamia nuts

Macadamia Madness

Macadamia nuts have grown so much in popularity that California decided to get in on the growing action in the late 1980s. While the trees take 4-5 years to produce the nuts, they were an excellent investment for the warm climate in the southwestern states. Hawaii, however, is still the largest producer of these tasty nuts.

1. Line an 8" × 8" pan with parchment paper.

2. In a small nonstick pan over medium heat, toast coconut flakes just until meat turns light brown. Set aside.

3. Combine coconut oil and sweetener in a small pot over medium heat, stirring frequently until melted. Turn off heat.

4. Add coconut flakes and nuts to pan and stir.

5. Pour mixture into lined pan and spread out with the back of a wooden spoon.

6. Freeze or refrigerate to set bark.

7. Break bark into chunks before serving.

Per Serving

Calories: 244

Fat: 27g

Protein: 1g

Sodium: 2mg

Fiber: 1g

Carbohydrates: 2g

Sugar: 1g

Blueberry Almond Butter Bark

Dairy-Free

Rich almond butter plays well against the subtle sweetness of fresh blueberries in this bark. Frozen or freeze-dried blueberries would also make an excellent substitute if blueberries are out of season.

Prep Time: 2 hours

Cook Time: 8 minutes

Ingredients

Serves 12

1⁄2 cup almond butter

1⁄2 cup coconut oil

12 drops liquid stevia

1⁄2 teaspoon vanilla extract

1⁄2 cup fresh blueberries

1. Line an 8" × 8" pan with parchment paper.

2. Combine almond butter, coconut oil, stevia, and vanilla in a small saucepan over medium heat, stirring frequently until ingredients have melted.

3. Add blueberries and simmer 2-3 minutes more.

4. Pour mixture into lined pan.

5. Freeze or refrigerate to set bark.

6. Break bark into chunks before serving.

Per Serving

Calories: 147

Fat: 15g

Protein: 3g

Sodium: 49mg

Fiber: 1g

Carbohydrates: 3g

Sugar: 2g

Strawberry White Chocolate Bark

Dairy-Free

Tart berries make an excellent partner with sweet white chocolate. While this recipe uses fresh strawberries, it would taste just as good with fresh or frozen raspberries, blackberries, or cherries.

Prep Time: 2 hours

Cook Time: 8 minutes

Ingredients

Serves 12

1⁄4 cup coconut butter

1⁄2 cup coconut oil

1 teaspoon vanilla extract

2 tablespoons confectioners Swerve

1⁄2 cup diced fresh strawberries

Is White Chocolate Actually Chocolate?

Truth be told, white chocolate isn’t actually chocolate at all because it is missing the key ingredient, cocoa solids, otherwise thought of as cocoa, like in cocoa powder. However, the cocoa butter that is present in white chocolate is what often keeps the name “chocolate” in this white sweet treat’s name.

1. Line an 8" × 8" pan with parchment paper.

2. Combine coconut butter, coconut oil, vanilla, and Swerve in a small saucepan over medium heat, stirring frequently until ingredients have melted.

3. Turn off heat and stir in strawberries.

4. Pour mixture into lined pan.

5. Freeze or refrigerate to set bark.

6. Break bark into chunks before serving.

Per Serving

Calories: 128

Fat: 14g

Protein: 0g

Sodium: 0mg

Fiber: 0g

Carbohydrates: 2g

Sugar: 2g

Salted Pecan Brittle Bark

Brittle is a delicious and easy-to-make bark. The subtle sweetness of the pecans in this bark will truly make peanut brittle a distant memory to most taste buds.

Prep Time: 2 hours

Cook Time: 8 minutes

Ingredients

Serves 8

1⁄4 cup butter

1⁄4 cup confectioners Swerve

2 teaspoons vanilla extract

1 cup whole pecans

1⁄8 teaspoon coarse sea salt

1. Line an 8" × 8" pan with parchment paper.

2. Combine butter, Swerve, and vanilla in a small saucepan over medium heat, stirring frequently until ingredients have melted.

3. Add pecans and bring mixture to a boil, stirring constantly. Cook 2-3 minutes more until mixture is golden brown.

4. Pour mixture into lined pan. Spread out with the back of a wooden spoon and sprinkle with sea salt.

5. Freeze or refrigerate to set bark.

6. Break bark into chunks before serving.

Per Serving

Calories: 148

Fat: 16g

Protein: 1g

Sodium: 38mg

Fiber: 1g

Carbohydrates: 2g

Sugar: 1g

Chocolate Pistachio Bark

Dairy-Free

This bark makes a great holiday present. Make large batches and give to your family or coworkers to enjoy.

Prep Time: 2 hours

Cook Time: 5 minutes

Ingredients

Serves 8

1⁄2 cup coconut oil

1⁄4 cup confectioners Swerve

1⁄3 cup cocoa powder

1⁄3 cup roughly chopped pistachios

Chocolate and Nuts, a Lifelong Pair

Does it seem like these two ingredients are lifetime partners? Candy makers in the know have made chocolate-covered nuts, or nut bars, part of their repertoire for over a century. So if it seems like peanuts, almonds, pecans, and cashews have been paired with chocolate for ages, it’s because they have. Why mess with a winning recipe?

1. Line an 8" × 8" pan with parchment paper.

2. Combine coconut oil and sweetener in a small pot over medium heat, stirring frequently until ingredients have melted.

3. Add cocoa and mix well. Remove from heat.

4. Pour mixture into lined pan. Sprinkle pistachios on top of chocolate layer.

5. Freeze or refrigerate to set bark.

6. Break bark into chunks before serving.

Per Serving

Calories: 342

Fat: 34g

Protein: 5g

Sodium: 3mg

Fiber: 6g

Carbohydrates: 12g

Sugar: 1g