Chocolate and peanut butter are at the top of my list for favorite combos. This time of year it is nice to have a sweet treat that doesn’t spike your blood sugar. I created these little fat bombs to be enjoyed any time of day. They are perfect for an afternoon pick up me up with a cup of chai or coffee. The cinnamon is a lovely, unexpected addition.
For the chocolate:
1/4 cup coconut oil
2 oz unsweetened chocolate (I used Trader Joe’s 100% chocolate bar)
2 T Cacao Magic or Cocao Powder (use code bodybliss15)
7 drops Stevia (I used Sweet Leaf Vanilla Cream)
pinch of salt
In a double boiler or a glass bowl over a saucepan of water, combine the chocolate, coconut oil and cacao powder. Stir until melted and combined. Remove from heat and stir in stevia and salt. Line a mini cupcake pan with 10 cupcake liners and spoon half the chocolate into the cups. Place in freezer for 2 minutes (do not let freeze solid)
1/3 cup peanut butter or other nut butter of choice
1 T coconut flour
10 drops Stevia
1/2 tsp cinnamon
Remove the chocolate from the freezer and scoop the peanut butter into each cup. Top the peanut butter with remaining chocolate. At this point you can top the cups with salt, hemp seeds or cacao nibs. Place the cups back in the freezer for 20 minutes. Store in freezer and enjoy as you please.