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.
Here’s what you need:
1 cup dark chocolate, 73% cocoa or higher, chopped
1/2 cup unsweetened chocolate, chopped
3 Tablespoons coconut oil
1/2 cup raw almond butter
1. 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.
2. Use a spoon to fill rubber ice-cube molds 1/3 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.
3. Pop the chocolate candies out of the molds and enjoy.
4. Store in an airtight container in the fridge or freezer.
20 Servings
Nutritional Analysis:
125 calories, 13g fat, 2mg sodium, 4g carbohydrate, 1g fiber, and 2g protein
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