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Great for Paleo, Keto and just EASY! Creamy, gooey and chocolaty on your taste buds!

Chocolate Layer

  • 2 TBL grass-fed butter, melted (I use Kerry Gold butter)
  • ¼ cup almond butter (or sunflower seed butter to be nut free)
  • ¼ cup cocoa powder
  • ¼ c. Fiber Yum syrup*
  • ¼ tsp. vanilla
  1. Oil/prep a Mini Muffin Tin
  2. Combine all ingredients until smooth
  3. Use a spoon and spread a thin layer into bottom of the muffin tins (makes 15-20)
  4. Freeze until firm (15-30 minutes)

Caramel Layer

  • 3 TBL grass-fed butter, melted
  • 1/3 c. almond butter (can also use sunflower seed butter)
  • 1/3 c. Fiber Yum syrup*
  • ½ tsp. vanilla
  1. Combine all ingredients until smooth
  2. Spread thin layer on top of frozen chocolate base and re-freeze
  3. Optional toppings to add before freezing:  toasted coconut, coarse salt, finely ground almonds
  4. Remove from the muffin tin when they are hard and store in a freezer safe container

These need to be kept in the refrigerator or freezer (I keep them in the freezer), as they become soft very quickly (yes they will melt in your hand)! Serve them straight from the freezer to the dessert table. Eating them right out of the freezer makes them the perfect gooey, chewy, creamy, caramel treat!

*  Fiber Yum is a liquid sweetener that is high in fiber (14 grams per tablespoon) and has only 1 gram of sugar per tablespoon. It’s made from tapioca root, so it is not artificial. You can order it from Amazon.

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