Low Carb "T-Rex Treats" Chocolates

These buttery, chocolatey gems were inspired by Dinosaur Week, which will post on Thursday over on the blog, and they're unreal! Seriously unlike anything else, the texture of the cashews and the cashew coating combines perfectly with the chocolate and "blood" drizzle. My husband came in afterwards and said, "hey, cool, it looks like meat, bones, and blood!"

These are sure to satisfy any carnivore's sweet tooth. Amounts vary depending on your molds. If you don't have molds for this you can pour in a tray and cut into squares.

For the Filling:

1/2 cup cashews

1 stick of butter

1/2 cup confectioner's swerve

10-15 drops of red food dye

For the Chocolate:

1/4 cup cocoa powder

1 tbsp coconut oil

1/4 cup butter

1/2 cup confectioner's swerve

1 tbsp heavy whipping cream

1/4 tsp vanilla

1 tbsp moringa greens powder (optional)

a tiny amount of emulsifier such as xanthan gum (optional)

For the Drizzle:

20 drops red food dye

1 tbsp cocoa powder

4 tbsp butter

20 drops liquid stevia

Melt the butter for the filling in the microwave, about 30 seconds.

Add swerve and red food dye.Stir the cashews into the pinkish red butter mixture. Spoon into molds or scatter in a greased tray.

Melt the coconut oil and butter for the chocolate in the microwave. Add heavy cream and vanilla and whisk with a fork.Add swerve, cocoa powder, and greens powder and whisk until combined.

Pour over cashew mixture evenly. Place in refrigerator or freezer and allow chocolate to set.

For some reason I neglected to take a picture of this, so instead here is a picture of the chocolates out of the mold.

For the red "blood" drizzle, melt butter in microwave, 10-15 seconds. Add red food dye. Mix in cocoa powder and liquid stevia.

Remove chocolate from refrigerator once it has set. Remove chocolate from molds/tray. Drizzle red chocolate on top and serve.