This lovely recipe was brought to us by Stephanie of Elemental Handcrafts.
These little sweeties were created as an alternative to the traditional candy found at an Easter egg hunt we were attending. With a child who has food allergies, I’m always searching for, finding and changing recipes so they will suit our needs. These were quite the decadent dessert and took no time to make.
- 1/2 cup coconut oil
- 5-6 T dark cocoa powder (Hershey’s makes one)
- dash sea salt
- 3-4 T agave nectar or other liquid sweetener (to taste)
- almond butter or other nut or seed butter
Melt 1/4 cup coconut oil in a pan for a moment or two to liquefy. Remove from heat. Whisk in half of your cocoa, a dash of salt and a couple tablespoons of agave or other sweetener, until you are happy with the taste. Mixture should be syrupy. Spoon about a teaspoon of the mixture into mini baking cups and place in the freezer for about 10 minutes. Once set, remove from freezer and spoon about 1/2 teaspoon almond butter into each cup.
Make the coconut oil mixture again with the remaining ingredients and spoon over the top of the almond butter to fill the cup almost to the top. Refrigerate until set and serve.
Heaven in a mini cupcake paper!
Please, don’t forget to visit Stephanie’s lovely Etsystore!