Low Carb Andes Candies TWEAKED A BIT

Ingredients

• Raw Coconut Butter

  Artisana

  2 oz or 12g

• Coconut oil

  ¼ cup or 55g

• Sweetener

  Calorie Free - Giant

  6 tsp or 6g

• Peppermint

  Fresh

  1 ½ tsp or 0.8g

• Raw Coconut Butter

  Artisana

  2 oz or 12g

• Baking chocolate

  Unsweetened, liquid

  1 oz or 28g

• Sweetener

  Baking - Kroger

  18 tsp or 36g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ¼ cup or 20g

• Peppermint

  Fresh

  ½ tsp or 0.3g

• Heavy Cream

  Wegmans

  2 oz or 57g

Directions

1. 1For the Peppermint Layer: 2Combine the coconut butter and coconut oil in a small saucepan over low heat. 3Stir until melted and then add the Swerve. Sir until completely melted and smooth. 4Remove from heat and mix in the peppermint extract and green food coloring. 5Pour the mixture into a chocolate mold or mini cupcake liners. Each candy should have a 1/2 teaspoon of the peppermint mixture. 6Freeze for 20 minutes and then make the chocolate layer. 7For the Chocolate Layer: 8Combine the coconut butter and unsweetened chocolate together in bowl set over a pan of simmering water. (Use a double boiler if you have one, but honestly, who has one?) Stir until it melts, and then remove from heat. 9Stir in the Swerve sweetener, then stir in cocoa powder, until smooth. 10Add the peppermint extract. 11Fill the remainder of the chocolate molds with a 1/2 teaspoon of the dark chocolate mixture. It should be the consistency of fudge, so just gently push it into each mold. 12Freeze for 15 minutes until it sets. And then store in the refrigerator.