Candies with Almond Butter
Almond butter and cocoa butter make these candies rich in fats, magnesium, and nutty flavor, while 99% chocolate adds cocoa polyphenols. They are a dense keto dessert for small portions.
Melt the cocoa butter (20 g) over low heat, then add half of the erythritol (12,5 g) and the chopped 99% chocolate (30 g). Stir until the chocolate melts completely, then let the mixture cool slightly.
Use a silicone brush to coat the mold cavities with a thin layer of chocolate and chill them for a couple of minutes. If the walls are too thin, repeat the coating once more.
Mix the almond butter (50 g) with melted but no longer hot coconut oil (25 g) and the remaining erythritol (12,5 g). Spoon the filling into the chocolate shells, chill for 10 minutes, then seal the tops with the remaining chocolate.
Refrigerate the candies for 3 hours so the shells and filling fully set. Keep them chilled and serve in small portions.
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