Swerve Sweetener

Macadamia Butter

• ¾ cup roasted, unsalted macadamia nuts
• 1 to 2 tsp coconut oil (or avocado oil or some other liquid oil)
• ¼ cup Swerve, Confectioners
• ½ tsp vanilla extract
• ¼ tsp salt

Chocolate Shell

• 3 ounces sugar-free dark chocolate, chopped
• ½ tbsp coconut oil (can also use ¼ ounce cocoa butter)

Macadamia Butter

1. Grind the macadamia nuts in a high powered blender or food processor until they are starting to liquify. Add oil as necessary to keep them grinding up until it becomes a smooth butter.
2. Add the sweetener, vanilla and salt and process until well combined. Set aside.

Chocolate Shell

1. In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and coconut oil. Stir until melted and smooth.

Macadamia Butter Cups

1. Line a mini muffin pan with 12 mini parchment or silicone liners (don’t use paper liners, they will stick!). Use a small spoon to coat the bottom and sides of the liners with about ½ to ⅔ of the chocolate mixture. Freeze 10 minutes.
2. Divide the macadamia butter among the frozen cups and freeze again for about 30 minutes, then top each cup with the remainder of the chocolate mixture. Refrigerate until set.

Makes 12 cups.