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INGREDIENTS
- 3/4 cup melted coconut oil and Ghee I used 2 tablespoons of Ghee
- 1/2 cup cocoa powder (more or less to taste)
- 2-4 tablespoons natural sweetener I used dark chocolate liquid stevia drops (15)
- pinch of salt
- roughly 3/4 cup of almond butter or peanut butter I used peanut butter any nut butter will work of your choice
- sea salt for topping
INSTRUCTIONS
- Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt to sweeten mine I used 10 drops of Dark Chocolate Stevia liquid drops, by (NOW brand.) Stevia in the Raw will do also liquid or granular.
- Fill a regular size muffin tin with paper liners. Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups. Drop a small spoonful of the almond or peanut butter (2-3 teaspoons) into the center of each cup your choice. Divide remaining chocolate amongst the cups.
- If almond butter is sticking up, just gently press it down so each cup has a smooth top layer. Sprinkle each almond or peanut butter cup with a pinch of coarse sea salt. Freeze for one hour or until solid. I used organic peanut butter, that I ground fresh at Whole Foods, any will do.
- These can be stored in the fridge or freezer! or freeze mine and then put them in the fridge!!
Thank you Debbie! They look 👀 so delicious!😋
Looks very good. I printed it off so I can put it with my recipes.
I’m sure going to try this ,looks so good .
These look absolutely delicious! Thanks for sharing this healthier version recipe Debbie! I will certainly enjoy trying this tasty dessert.
I’ve really got to try these. They look great and easy to make !!!😍
These look yummy!
They are very good!
Those look really good, I’m afraid if I make them I’ll eat all of them 😁
Linsa, they are very rich, you would not be able t eat them all at once, I promise. They are very good for someone that has to have low sugar 🙂
They look really good Debbie. I want to try them. Please scare other recipes that are diabetic friendly, especially deserts.
I will certainly try, Deena!