Almond Joyous Coconut Patties
1 3.5-ounce dark chocolate bar (I used Green & Black's 85%; you can use 70% if you prefer), chopped
1/4 cup almond butter
2 tablespoons Swerve Sweetener, Confectioners Style (or powdered erythritol)
1 teaspoon coconut oil
1/2 cup toasted unsweetened coconut (I used the large flakes)
1/2 cup roasted almonds
In a small bowl, mix almond butter, sweetener and coconut oil together; set aside.
Place chocolate in a small bowl and melt in microwave for about 1-1/2 minutes, in 30 second intervals, stirring between each. Once melted, stir almond butter into the melted chocolate and mix until well combined. Stir in coconut and almonds.
Drop by heaped tablespoonfuls into patties on a parchment paper lined cookie sheet (makes about 10) and refrigerate until hardened (to make thicker patties, allow mixture to cool and thicken up a little bit before dropping onto parchment paper to reduce spreading). Keeps best refrigerated.