Ingredients

The following ingredients have 30 Servings
  • 8 oz vegan dark chocolate
  • 1/4 cup almond butter (or mixed nut butter)
  • 1 tablespoon pure maple syrup
  • 1 - 2 teaspoon coconut flour*
  • 1/4 teaspoon sea salt
  • 1 tablespoon quinoa crispies
  • Flaked sea salt to garnish (optional)

Instruction

  • In a heat proof bowl melt the chocolate over a double boiler (or in the microwave). Once melted, using a silicone candy mold (in whatever shape you want!) or mini muffin tin lined with small paper liners, fill each cup with about 1/2 teaspoon of the melted chocolate. Pop the mold into the freezer for 30 minutes to set.
  • Once the chocolate has set, mix together the almond butter, maple syrup, coconut flour and salt until it comes together to form a thick paste. Fold in the quinoa crispies.
  • Take 1/4 teaspoon of this mixture between your fingers and roll it into a little ball. Place the ball in the center of the chocolate, then press it down slightly with your finger. Repeat with the rest of the batch.
  • Cover the almond butter mixture with 1/2 - 3/4 teaspoon of melted chocolate and repeat until all the candies are covered. Sprinkle with sea salt if desired and place the molds back into the freezer for another 30 minutes.
  • Remove and pop the candies out the molds and enjoy!
  • These are best stored in the fridge or freezer and last for up to 1 week in the fridge and 1 - 2 months in the freezer.