• 1/4 cup granulated erythritol/stevia blend or just stevia • 3 tbsp sugerless maple syrup (or just 9 tbsp sugarless maple syrup if no stevia)
• 1 tsp pure vanilla extract
• 1 and a 1/2tsp cinnamon • 1/2 cup dark chocolate chips for top garnish(optional)
Instructions
Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Add chocolate chips ontop spreading them evenly if you decide to add them, totally up to you. It tastes great with or without them. I add em though cause it’s my guilt free chocolatey treat, I want this thing bleeding chocolate baby! I even add some in when mixing all the ingredients together🤫🤫🤫.
Bake 20-25 minutes on the center rack. Do the tooth pick thingy to make sure center is baked if you need to. then let cool completely and they will continue to firm up until firmation perfectia is achieved.
Last for about 5 days at room temp, but safer in fridge from busy hands, or can be stored in freezer for up to 3 months. Tastes flipp'n delicious when paired with low sugar ice cream. I make my own now. Bought an ice cream maker recently. Long story short, they discontinued my ice cream at the health food store I go to, that, not gonna name, cause I cannot afford a lawyer. Rhymes with Melby Shlammit. Anyhoo, this place has been good to me, so they are forgiven. Because of thier inanity, I now have an ice cream maker so can maker me some ice creamah.
