1/4 cup grass-fed butter
1/4 cup organic coconut oil
1/4 cup mascarpone cheese
2 tablespoons unsweetened cocoa powder
1/2 tsp coffee extract
1/4 cup Swerve confectioners Dark chocolate
1)Add the mascarpone cheese, coconut oil and butter to a bowl and using a hand mixer or whisk.
2)Add the cocoa powder, Swerve and coffee extract, mix until well combined.
3)Add to mini muffin silicone liners (or ice cube trays) and add chopped chocolate on top.
4) Press the chocolate down gently with your fingers.
5)Freeze for 20 minutes to set. Store in fridge or freezer.
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