Step 1

Put one scoop of protein puffs into each cavity of a six cavity loaf mold. Set aside.

Step 2

In a saucepan over low heat, add the butter, coconut oil and vanilla extract and whisk until melted.

Step 3

Add the Swerve confectioners and whisk until melted, then turn off the heat.

Step 4

Add the almond butter and whisk until melted.

Step 5

Add the cocoa powder and whisk until smooth.

Step 6

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.