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Put one scoop of protein puffs into each cavity of a six cavity loaf mold. Set aside.
In a saucepan over low heat, add the butter, coconut oil and vanilla extract and whisk until melted.
Add the Swerve confectioners and whisk until melted, then turn off the heat.
Add the almond butter and whisk until melted.
Add the cocoa powder and whisk until smooth.
Pour the chocolate sauce over the puffs (see video for tips), then refrigerate for at least one hour to allow the candy bars to firm up.