Santa Monica Monthly – September 2023

Step 1 - Make the almond crunch: Preheat oven to 325º. In a medium bowl, whisk the almond flour, Swerve confectioners', baking powder, cinnamon, and salt. Add egg and butter and stir well to fully combine; it will be a thicker dough (like pie dough).

Step 2 - Form the almond mixture into a ball and place on a sheet of parchment paper. Using a rolling pin, roll the dough out to a scant ¼" thick circle, and dust top lightly with more almond flour if dough is sticking to rolling pin. Slide parchment with the dough on it onto a baking sheet and bake until golden, about 22 to 25 minutes. Let cool on a wire rack, about 20 minutes.

Step 3 - Make the toffee topping: In a small saucepan, melt the butter and brown Swerve over medium heat, stirring. Bring to a boil and cook, stirring, until amber in color (about a shade or two darker than its original color—essentially the butter browns a bit), about 2 to 3 minutes. Immediately remove the pan from the heat and carefully pour on top of baked almond crunch. Use a spoon to spread to the edges, leaving a ¼" to ⅛" border. Let cool until hardened, about 30 minutes.

Step 4 - Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave until just melted, stirring a few times, about 1 minute. Pour chocolate on top of toffee topping and spread in an even layer. Sprinkle with pecans.

Step 5 - Refrigerate until chocolate is firm, about 20 minutes. Break into pieces.