I have always had a strong sweet tooth, but when I went Paleo I struggled with finding new and healthy ways to curb that sugar graving. After many trials and errors with all kinds of Paleo desserts, these have become my go to. I have them literally every night after my dinner and it is the perfect way to end the day! They have also been tested on my non-Paleo friends and family and they also love them!

These are perfect for the holiday season as a cheap, yet thoughtful, gifts for those you know! I am personally making them for almost all of my friends and family because they are so damn good. You can use any amount of chocolate percentage and any nut butter with this recipe. Personally I use 100% organic cacao. I also add coconut oil or MCT oil to add in extra healthy fats, making them Keto, and it also adds great flavor. It has a wonderful rich taste and is so good for you.

Ingredients:

  1. One 100% cacao bakers chocolate bar
  2. Nut butter of choice (I use an almond butter I mix with some coconut oil to thin out)
  3. 4 Tablespoons of coconut oil or MCT oil
  4.  Stevia to taste

Will need mini cupcake liners and a mini cupcake tin

 

Instructions:

  1. Melt half the bakers chocolate in the microwave. Be careful not to leave it in there too long because chocolate burns easily, It takes my microwave around 2 minutes to melt the chocolate through.
  2. Once the chocolate is melted mix in 2 tablespoons of coconut oil. This helps with flavor and also thinning out the chocolate so it is easy to poor. Also add 1/2 tsp of stevia if you want it slightly sweeter.
  3. Distribute the chocolate into the mini cupcake liner tin. I just do a very thin layer on the bottom, which allows for 20 chocolate cups.

 4. Put the tray in the freezer for 5 minutes to allow for the chocolate to set.

5. Next, take the chocolate tray out and add a layer of your nut butter. I like to make this layer super thick since I am so obsessed with almond butter. Once this is completed put the tray back into the freezer for 10 minutes.

 6. While the tray is in the freezer, heat up your second half of the chocolate bar like step one. Add 2 more tablespoons of coconut oil and stevia and thoroughly mix.

7. Take the frozen tray out to place the last thin layer of chocolate. Once that is complete put the tray back in the freezer for at least 20-30 minutes to allow the chocolate cups to set. Store them in the refridgerator if you don’t want them to melt! Enjoy!

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