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| Servings |
1 cup per serving
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Ingredients
- 2 cups dark chocolate chips (or Enjoy Life chocolate chips if vegan or dairy-free)
- 2 tbsp coconut oil - divided
- 1 tsp vanilla
- 3 tbsp almond butter, natural peanut butter, or sunflower seed butter
- 1 tsp sea salt + additional for topping
- 1/4 cup pitted Medjool dates
Ingredients
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Instructions
- Line a 12-cup muffin tin with cupcake liners. Using a double boiler, melt the chocolate and 1 tbsp of coconut oil together. Once melted, remove from heat and stir in the vanilla. Pour 1 - 1/2 tsp of chocolate into each muffin liner and tap the tin to even out the chocolate. Place muffin tin in freezer for 5 minutes.
- In a food processor or high-powered blender, combine almond butter, sea salt, 1 tbsp coconut oil, and dates. Pulse until smooth and creamy.
- Remove muffin tin from freezer and scoop out 1 tsp of the filling and place on top of the set chocolate. Tap the pan again to settle the almond butter mixture. Scoop the rest of the chocolate evenly over the 12 cups and place in the freezer. Let set for at least 30 minutes.
- Store in an air-tight container in the refrigerator.
This recipe is so good! It makes a really delicious treat, perfect for a sweets craving! I will definitely make it again! Maybe a double batch next time because it is kind of messy to make.