1 stick of butter-salted
8 oz cream cheese
1/2 tsp vanilla extract
1 cup cocoa powder
1 cup swerve confectioner
Topping:
1/4 cup coconut oil-melted
1/2 tsp vanilla extract
5 tbsp. cocoa power
5 tbsp. swerve confectioner
Melt butter in pan on low.
Once melted turn off heat.
Add cream cheese and vanilla, mix well.
In mixer combine cocoa and swerve.
Add cream cheese mixture to the mixer, on low mix until everything is combined. Should be thick and fluffy. Line pan with parchment paper or spray with coconut oil. Spread mixture out as evenly as possible and freeze for 30 mins.
Do not make the topping until you take out of freezer!
Mix all topping ingredients together with a whisk. Pour over top of frozen chocolate. Cut into 30 pieces. Best served straight out of the fridge. Keep in ziplock baggy or container.
NOTE: because the bottom is frozen you have to spread the topping fast, it will freeze instantly.
Per serving:
76 calories
7g fat
1.22 protein
1 net carb
