1 bar unsweetened bakers chocolate
1 cup room temperature almond butter
1-1/4 cup sliced almonds (keep the 1/4 cup reserved)
1/2 cup powdered monkfruit
Silicone molds (I used 2" rounds and got 11 treats out of this recipe)
Place your silicone molds on your sheet pan to keep them stable while you fill them and also while you transport to the fridge.
Prepare a double boiler. Melt your chocolate and remove from heat immediately. Stir in the warmed almond butter and monk fruit and the 1 cup of sliced almonds.
Distribute evenly amongst your silicone molds and top with the remaining almonds.