Right before I stopped eating sugar, I discovered Justin’s Dark Chocolate mini Peanut Butter cups. I was IN HEAVEN. Honestly, they have been one of the hardest things to not get to eat. Just having a little bit of chocolate at the end of a meal has left me feeling kind of incomplete after meal – not going to lie. But thanks to kittee’s recipe for these homeade chocolates I can eat candy again! Or at least feel like I am!
All of her combinations look and sound so good! I went with dates and almond butter, but I think I definitely want to add something crunchy to them next time. I store them in the freezer and grab one when I need something sweet!
2 parts melted coconut oil
1 part liquid sweetener
Line a mini cupcake pan with liners or grease them. If you mix about 1/4 cup of the cacao and 1/4 cup coconut oil with 2 tablespoons of maple syrup, you’ll get enough chocolate for a few cups.
Put the cacao powder, coconut oil and sweetener in a small dish and stir well to combine.
Spoon a little bit of liquid chocolate into each paper, just enough to cover the bottom, and freeze for a couple of minutes. Meanwhile, carefully split your dates in half lengthwise and remove the pits. Spread about 1/2 teaspoon of peanut butter onto each half. Remove the tray from the freezer and smoosh a date half into each chocolate circle. Spoon more chocolate on top, to cover the date and freeze until ready.