Cocoa Almond Butter Bites by Reshae Vickery
Make a mock up version of Reese's Peanut Butter cups but without the partially hydrogenated oils.
For the Chocolate shell:
6 oz semi-sweet chocolate chips
2 tablespoons coconut oil
For the filling:
1/3 cup Natural Almond Butter or Natural Peanut Butter
1 teaspoon coconut oil
2 teaspoons Honey or Maple syrup (real)
3 tablespoons Raw sugar or coconut sugar
1/2 teaspoon vanilla
dash of salt
Also need:
16 mini cupcake liners
Chilled plate or cookie sheet
Small cooking pot
Bottom Shell: In a small pot Melt chocolate chipswith the coconut oil over the lowest heat
setting (mine is at 1). Stir every 2 minutes until
melted. Then set stove top to the warm setting
to keep it melted.
With a small spoon drip a thin layer of melted chocolateinto each cupcake liner
Place in freezer for 10 minutes
Take about 1 level teaspoon of filling
roll into ball and press down flat on spoon
until its about the size of a quarter in width
Place each piece of filling on top of hardened
chocolate layer.
Topper Shell: Once finished use small spoon
to drip more chocolate over the top until filling
is covered.
Store in Fridge in ziplock bag or in cookie jar, will melt at 73 degrees... only draw back.
Feel free to share recipe and use, but please link back to this page to give me credit.
