The best orange crisp praline you'll ever make!
This is so easy to make that you'll want to impress your friends and family again and again. I use Dr Coy's alternative sugar chocolate. It has fibre and does not spike your sugar. In midlife it's especially important to keep that blood sugar in check.
Two ingredients is all you need:
4 (35g) Dr Coys orange crisp bars
50g almond butter*
This chocolate bar comes in segments so break off the segments of the 4 bars and add to a bain marie (heatproof bowl over a saucepan of simmering water). Melt the chocolate. Once melted remove the bowl, using oven gloves, and place on a heatproof tray (I use one of my wooden boards).
Add the almond butter and whisk until the mixture is smooth.
Spoon into a silicon mould of your choice. I used a heart-shaped mould.
Refrigerate for an hour, remove onto a serving plate, they are ready to eat.
Store them in the fridge in a sealed container. We only get a few days out of them as they are so delicious and are devoured.
* I love the Monki brand so used it here, of course.
N.B. I'm not paid to write this post, I just am a huge fan of this chocolate and regularly buy it. I thought you might love it too. Oh by the way Dr Coys have a discount. At time of posting the 15% discount code is NUTRICHOC.