For those days when your sweet tooth acts up… here’s a wholesome treat that’s quick and easy to make.
Dark chocolate, 70% cocoa or more, has the most health benefits as well as the lowest sugar content, so with this recipe I took it a step further. Dark chocolate is combined with unsweetened chocolate for a delicious bitter-sweet chocolate shell with a creamy, almond-buttery center.
I found a mini-bunt tray at Target, which was the perfect candy size. Also I’ve found that rubber ice-cube trays work beautifully, come in fun shapes and are easy to pop the frozen candy out of.
- Fill a skillet with an inch of water over medium heat. Place the chocolate pieces and coconut oil in a small saucepan and place the saucepan directly in the skillet. Stir often until the chocolate and coconut oil becomes fully melted and smooth. Remove from heat.
- Use a spoon to fill rubber ice-cube molds ⅓ full. Place in the freezer for 10 minutes. Carefully drop a small spoonful of almond butter in each mold, then top with melted chocolate to the top of the mold. Place back in the freezer for 20 minutes.
- Pop the chocolate candies out of the molds and enjoy.
- Store in an airtight container in the fridge or freezer.