These bite-sized morsels are like Reeses on organic steroids. Not-too-sweet with a crunch of salt and all of the goodness of almonds instead of peanuts. Super simple to prepare. Double the batch and keep some on hand at all times. Your friends will think you are genius.

Yield: 12 cups

INGREDIENTS:

Chocolate Coating:
1 tablespoon melted cacao butter
4 tablespoons melted unscented coconut oil
3 tablespoons maple syrup or agave nectar
½ teaspoon vanilla extract
5 tablespoons cocoa powder or cacao powder
pinch unrefined sea salt

Salted Almond Filling:
2 tablespoons almonds butter
1 tablespoon unscented coconut oil
1 tablespoon maple syrup or agave
3 teaspoons agave powder (optional)
½ teaspoon Maldon sea salt (or other flaky salt)

PROCEDURE:

Chocolate Coating:
1. In a double boiler or a small stainless steel bowl set over a saucepan of simmering water, melt cacao butter and measure 1 tablespoon (set aside excess cacao butter to cool and solidify to store). Add coconut oil and melt. Remove from heat.

2. Add maple or agave, vanilla, cocoa or cacao powder and a pinch of salt whisk until it has a smooth sheen. Set aside.

Salted Almond Filling:
1. In a small bowl, add almond butter, coconut oil, maple syrup and agave powder. Whisk together until completely smooth. Add salt and whisk until well mixed.

Assembly:
1. Spoon a small amount of chocolate coating into the bottom of 12 mini baking liners (reusable silicone liners are a great choice). Swirl to coat the sides of the liners. Place in the freezer for 5 minutes to firm.

2. Spoon ½ teaspoon or so of Salted Almond Filling on top of the firm chocolate layer. Then, distribute the rest of the Chocolate Coating on top with a spoon and spread to cover the Almond Filling. Place in the freezer to set and firm, 20-30 minutes. Once set, transfer to the fridge until ready to serve.

SERVICE

serve chilled

LEFTOVER STORAGE

Store in a sealed container in the fridge for up to 2 weeks or the freezer for up to 2 months.