2 cups (150 g/5.3 oz) unsweetened shredded coconut ½ cup (75 g/2.6 oz) almonds 2.5 ounces (70 g) darkish chocolate, 85 % cacao solids or extra 2.5 ounces (70 g) cacao butter ¼ cup (40 g/1.4 oz) erythritol or Swerve Few drops liquid stevia, to style (non-compulsory) Instructions: 1. Preheat the oven to 350°F (175°C, or fuel mark 4). Unfold the coconut and almonds on a baking sheet. Place it within the preheated oven and roast for five to eight minutes, or till the coconut is flippantly golden. Stir a couple of times to stop burning. Take away from .