Ingredients
6 TB crushed toffee almonds (60g)
1/2 cup sugar-free milk chocolate chips (90g)
6 TB almond butter (90g)
1-2 TB MCT oil (15-30 mL)
1 squirt English toffee liquid stevia (optional)
Instructions
1. Fill a six cavity silicone mold with crushed toffee almonds, one tablespoon per cavity.
2. Melt chocolate chips and almond butter in a double boiler; add MCT oil if too thick.
3. Add English toffee stevia for extra flavor, if desired.
4. Pour melted mixture over almonds, ensuring chocolate fills all spaces.
5. Freeze for an hour, then pop out the bars. Store in the freezer.
PREP TIME & NUTRITION:
Prep Time: 5 minutes, Servings: 6, Calories: 267, Net Carbs: 4g, Fats: 24g, Protein: 8g