Ingredients

The following ingredients have 14 Servings
  • 1.5 cup dark chocolate chips (higher cacao the better!)
  • 1/2 cup creamy almond butter
  • 2 Tbsps raw honey
  • 1/2 tsp sea salt, or sea salt flakes
  • raw almonds, to garnish

Instruction

  • Melt the chocolate together with the almond butter and raw honey, mixing well to combine. You can either melt it in the microwave (20 seconds at a time) or use a double boiler.
  • Once melted and smooth, stir in the sea salt flakes.
  • Arrange 14 silicone muffin cups on a baking sheet.
  • Add about one spoonful of the melted chocolate mixture in each one, then gently top it with one raw almond.
  • Refrigerate for about 30 minutes, or until the chocolate is set.
  • Once set, transfer them into an air tight container and keep refrigerated, or frozen for up to 3 weeks.
  • Just before serving, take your serving out of the fridge or freezer to soften for a minute or two.