INGREDIENTS
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200g / 1 cup smooth almond butter
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50-75g / 1/2-3/4 cup almond flour, depending on the thickness of your almond butter
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8 drops stevia glycerite (equivalent to 2 tsp sugar)
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2 tbsp sugar free syrup (I used Sukrin Fibre syrup )
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optional: 1 tsp cinnamon
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Bar of dark chocolate with at least 90% cocoa solids (I melted 80g, of which I used ca 50g)