Total Time: 25 minutes
Servings: 6-8 cups
Chocolate Ingredients
- 2 bars of unsweetened chocolate
- 1/4 cup organic butter
- 4-6 tablespoons of coconut oil
- 2 tsp vanilla extract
- Sea salt (to taste)
- Stevia to taste (liquid or powder) (NOW brand, KAL brand stevias are good, Swerve is good) (probably need more than you are expecting to take away bitter flavor)
Filling Ingredients
- Raw almond butter
Directions
- In a saucepan, melt butter, coconut oil, and chocolate squares over very low heat. Remove from heat. Add Stevia.
- In muffin tins (lined with paper liner ideally) put approximately 2 spoonfuls of melted chocolate to cover just the bottom of the paper/tin.
- Put in the freezer for a few minutes until “set” or firm.
- Once removed, scoop as much almond butter into each cup as desired. Approximately 2 tbsp.
- Cover nut butter with chocolate until covered and smooth on top.
- Sprinkle sea salt on top.
- Put in the freezer until completely set. Keep in the freezer until ready to eat for best results.
*Try new cups: any other nut butter, whole almonds, pecans, walnuts, or peppermint extract for peppermint chocolate.
*If no muffin pan, use parchment paper on the bottom of a cookie sheet or cake pan and make “bark” type of chocolates with nuts.