Thank you, Diane Sanfillipo of Balanced Bites, for this amazing recipe! Now go buy her book. Seriously. Go. Now.
Note: Do not deviate from the recipe. I promise you, it will not turn out correctly. I’ve been through quite a few batches and you really need to pay attention to the measurements. But trust me, they are worth it!
To make these 21-Day Sugar Detox “safe” or to try an unsweetened version (which is also very delicious!) simply do not add any maple syrup.
1 Tbsp Coconut Oil
1/4 C Coconut Butter
1⁄2 Tsp Vanilla Extract
3 Tbsp Maple Syrup, divided
3 Tbsp Almond Meal (use homemade if you have it)
3 Tbsp Cocoa Powder (unsweetened)
Dash of Cinnamon
2 Tbsp Raw Almond Butter
Pinch of Celtic sea salt
Optional: Here at Live Whole, we love raw local Colorado honey. So I suggest adding a squeeze of honey after you complete Step 2.
You will also need:
A rubber spatula
A plastic bag, one corner snipped off
A mini muffin pan
Mini muffin paper liners
Melt coconut oil over a low flame and whisk in half of the coconut cream, the vanilla extract and (optionally) 2 Tbsp of maple syrup. When that’s blended together, whisk in the rest of the coconut cream.
Once that’s combined, whisk in almond meal, cocoa powder and cinnamon. Pour into a paper-lined mini muffin tin just enough to coat the bottom of each hole (this recipe made 9 for me but you can make them bigger or smaller). Place your tin in the fridge or freezer until that sets and is hard.
While the first part of the cups are chilling, (optional) whisk the almond butter with 1 Tbsp of maple syrup and a pinch of sea salt. Then load in the almond butter into a plastic bag and snip the tip off of the end to make a homemade pastry bag.
Remove the hardened chocolate from the fridge/freezer and proceed to pipe a small amount of almond butter into the center of each one. Be sure to allow an edge of chocolate to show all around the peanut butter so that the rest of the chocolate you pour in has more chocolate to bind with.
Pour the remaining chocolate over each almond butter dollop until they’re covered and place back in the fridge/freezer. I found these to be room-temperature stable but I live in San Francisco and if it’s warmer than 70 in your house, it’s best to keep them in the fridge.
Yield: This depends on the size of your mini muffin tins, approximately 1 Dozen.