AuthorKira Love
100 g bar 70-85% Dark organic chocolate or carob bar (pictured- it’s sugar free)
A few handfuls of lightly toasted slivered almonds, shredded coconut or coconut chips (or preferred nut)
Tiny pinch Himalayan salt, optional.
1
Break chocolate into small pieces and melt in a double boiler (a bowl over a pot of simmering water).
2
Mix in enough nuts or coconut to only lightly coat.
3
Spoon into mini muffin cases, mine are silicon but paper works fine too. You can stand them in a muffin tray to make it easier.
4
Place in the freezer to set. Enjoy!
CategoryDessert
Ingredients
100 g bar 70-85% Dark organic chocolate or carob bar (pictured- it’s sugar free)
A few handfuls of lightly toasted slivered almonds, shredded coconut or coconut chips (or preferred nut)
Tiny pinch Himalayan salt, optional.
Directions
1
Break chocolate into small pieces and melt in a double boiler (a bowl over a pot of simmering water).
2
Mix in enough nuts or coconut to only lightly coat.
3
Spoon into mini muffin cases, mine are silicon but paper works fine too. You can stand them in a muffin tray to make it easier.
4
Place in the freezer to set. Enjoy!