Ingredients
The following ingredients have 12 Servings
- 2 9 oz bags Enjoy Life Dark Chocolate Chips (or your favorite dairy free chocolate chips)
- 2 tbsp organic extra virgin coconut oil
- 1/4 cup Justin's Chocolate Hazelnut Butter *
- 1/2 cup Justin's Chocolate Hazelnut Butter *
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure maple syrup **optional
Instruction
- Line a 12 cup muffin pan with 2 cupcake liners each (an extra prevents any potential sticking to the bottom)
- In a small saucepan over very low heat, combine the chocolate shell ingredients and melt together slowly, stirring the entire time. Once smooth, remove from heat.
- Using just about half of the mixture, carefully pour a layer of chocolate into each of the 12 cupcake liners. Chill in the refrigerator while you prepare the filling.
- In a mixing bowl, stir the 1/2 cup chocolate hazelnut butter with the vanilla and maple syrup, if using, until smooth and creamy.
- Remove the chilled chocolate from the refrigerator once it's mostly solid (it can be a bit soft)
- Spoon about a half tbsp of filling in the middle of each chocolate cup. Then, carefully pour another layer of the chocolate shell mixture on top of the filling to cover, using it all up. Put the candy cups back in the refrigerator to chill until firm.
- Wasn't that easy? Store chilled or at room temp, and enjoy!