(Adapted from Damy Health's Coconut Oil Chocolates)
Okay. So these babies are good.
I love peanut butter cups. They (and brownies) are one of the main food items I miss from my sugar/dairy-eating days. But these little candies are a darn good substitute for the real thing.
They're refreshing (because they're frozen), guilt-free, and SO easy to make! You can literally whip them up in 5 minutes and stick them in the freezer.
It's truly amazing how many things a food processor can do.
But now I'm just rambling.
Go ahead and make a batch! You won't regret it.
-1 cup coconut oil
-1/2 cup cocoa powder
-1/4 cup Natural maple syrup (The real stuff, not the thick Aunt Jemima version)
-1 1/2 cups almond butter (feel free to use peanut butter instead)
-1-2 tsp. maple syrup
-pinch of sea salt (to taste- I found they tasted better if the filling was a little more salty)
For the chocolate, place the coconut oil, cocoa powder, and maple syrup in a food processor. Blend until smooth and well-combined.
Using paper candy cups, scoop 1 tablespoon into each mini muffin tin cup. Cover the tin with plastic wrap and put in freezer for 1-2 hours. Keep the remaining chocolate mixture at room temperature.
Combine the almond butter, maple syrup, and salt in a bowl. When the chocolate has hardened, spoon the almond butter mixture into the cups and flatten with a small spoon. I found that I preferred more almond butter than less, so put in as much as you want. Then spoon enough chocolate on top to cover the almond butter. Put the chocolates back in the freezer for about an hour. At this point I had a hard time not taste-testing my creations before the hour was up… and they were still delicious! But if you want the almond butter to be harder you should let it really sit in the freezer for a good hour.
These are great for a summer snack or dessert. They are so refreshing and cool, and they literally melt in your mouth. But beware.
These are addictive.