Melt the cacao butter in a double boiler or microwave. Once melted, add the cubed butter and stir until melted.
Stir in the Swerve Confectioners, vanilla bean paste, vanilla extract, almond extract, stevia glycerite, and salt.
Once mixed, stir in the cream.
Pour the mixture into 8 cubes of a standard ice cube tray, and transfer to the freezer. Freeze until solid, about 2 hours.
Remove the candy from the ice cube tray. (If they don’t easily pop out, dip the bottom in warm water for a few seconds.)
Melt the dark chocolate in a double boiler or microwave. Coat the candy in the dark chocolate and transfer the candy to a wire rack so any excess chocolate can drip off.
Let the chocolate harden before serving. Store the candy in the fridge for up to 2 weeks.