Makes 24

Ingredients

1⁄2 cup of organic heavy whipping cream
6 tablespoons of organic butter
1 cup of Swerve confectioners
2 dark chocolate bars, chopped finely
24 whole pecans

Instructions

Heat butter in a saucepan.

Add cream and the swerve to the pan. Whisk until the sauce is smooth.

Pour it into a glass mason jar and let it cool at room temperature. Store it in the fridge for up to two weeks.

Once cooled a bit, place a tablespoon on a cluster of pecans and place in the fridge to set.

Meanwhile, chop dark chocolate bars and heat in a double boiler until chocolate melts.

Drizzle this over the cool caramel covered pecans and enjoy.

Net carbs per turtle: 3.7g

INGREDIENTS
400 grams of cream with 33% fat
320g white chocolate
20 g agar-agar
30 g matcha tea powder
230 ml of coconut milk
For the confit:
280 g peeled strawberries
80 g sugar
10 g agar-agar
12 g corn starch

STEP BY STEP RECIPE
Step 1
Whisk very cold cream into a lush froth. Stir the matcha tea and agar-agar, pour the resulting mixture into the coconut milk and bring to a boil, stirring constantly.
Step 2.
Finely chop the chocolate, pour into the hot coconut mixture and melt, stirring. Gently add the whipped cream, stir and quickly pour into jars.
Step 3
For the confit, chop the strawberries randomly, simmer with the sugar for 5-7 minutes, then chop with a blender. With the motor running, add the agar-agar and starch.
Step 4.
While still hot, spread the strawberry confit onto the chocolate base and refrigerate.