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.