1/2cupNatvia (erythritol/stevia blend) or erythritol (100g)
1/4tspsaltHimalayan or Celtic sea salt
5 or 6dropsdoTERRA Ginger essential oil
1/4cupsugar free dark chocolate pieces
1 or 2tspcoconut oil
6dropsdoTERRA Wild Orange essential oil
Cut a piece of baking paper to fit a 9×9” cake tin or pan.
Chop almonds until they are various sized pieces, including a small amount of ‘almost’ almond meal. I blitz mine for 5 seconds at speed 4.5 in a thermomix. If you don’t have a thermomix, chop them in a blender for a few seconds. (You want a mixture of almost full sized almonds, some pieces of various sizes and a small amount of powdery meal for best results.)
Melt butter in a small sauce pan on medium heat.
Add erythritol, vanilla and sea salt. Stir until incorporated.
Add almonds and continue to stir until the mixture begins to bubble.
Continue stirring for another 3-5 minutes or until mixture changes colour, becoming darker and you can smell the almonds roasting in the mixture. This change happens quite suddenly, so pay attention. Once it does, take the mixture off the heat and continue to stir.
Once mixture stops bubbling, add the ginger oil and combine.
Carefully pour the mixture on top of the lined baking pan and spread evenly.
Set aside to cool for 1 hour.
Place the chocolate and coconut oil in a double boiler or a bowl over a saucepan of boiling water and stir until melted. The chocolate should be runny enough to drizzle from a spoon. If not, add a little more coconut oil.
Once melted add the Wild Orange essential oil and combine.
Remove from the heat and using a spoon, drizzle the chocolate mixture over the cooled brittle.