- 1 cup unrefined coconut oil
- 1/4 cup plus 2 T Unsweetened Cocoa Powder
- 1/2 cup homemade Almond Butter
- 1/4 cup Powdered Swerve Sweetener
- 24 pecan halves
Add coconut oil to a small saucepan, stir in dry ingredients, blending into coconut oil. Add almond butter. Warm until melted taking care not to burn the chocolate. Whisk while warming.
Place by tablespoon full into candy mold. I use a silicone mini muffin mold. Each cups holds about 1-1/2 tablespoons. Stir mixture while spooning into molds. Place pecan halves onto each candy. Place in freezer until set. Keep refrigerated.