On rainy days like this I have trouble fighting my sweet cravings so rather than walk outside, in the rain to buy something that is full of sugar, I decided to try something for myself. I started following this recipe on the 'Julia & Libby' blog (one of my personal favourites) but I lacked all the ingredients so deviated from the plan. The result was amazing! I used silicone muffin trays but if you don't have them you will need to line a muffin tray with baking paper or cupcake papers.
For the Bottom Layer:
- 3/4 cup Nut Butter - Any will do. (I used a combo of all natural peanut butter, as well as one I quickly whipped up in the food processor with Almonds, Macadamia and Cashews)
- 1/2 Cup Unhulled Organic Tahini (if you don't have it then add extra nut butter instead)
- 1 Tbsp organic Coconut Syrup or your sweetener of choice (e.g. rice malt syrup, Maple Syrup, 8 drops of Stevia)
- 3 Tbsp melted organic coconut oil
For the Top Layer:
- 1/2 Cup Raw Cacao Powder
- 1 Tbsp Organic Coconut Syrup or your sweetener of choice (e.g. rice malt syrup, Maple Syrup, 8 drops of Stevia)
- 1/3 Cup Melted Organic Coconut Oil
- 1/4 Cup Cocao Nibs
- Sprinkle of Sea Salt
In a large bowl mix up all the ingredients for the bottom layer except the coconut oil and then when well combined add the melted coconut oil and mix through (it saves time before the coconut oil starts setting).
Place one desert spoonful in each muffin mould and smooth over so it forms a layer rather than a lump. Then place in the freezer while you prepare the top layer.
Clean and dry the bowl and then mix all the ingredients for the top layer (except coconut oil and sea salt) until well combined, then add the melted coconut oil. Mix well and then start moving quickly!
Place one small spoonful of the chocolate mixture in each mould, on top of the nut butter and then smooth over until completely covered. You'll need to move quickly before the chocolate sets in the bowl. Once complete sprinkle a tiny tiny bit of sea salt on top of each one and place them in the freezer to set.
They set in about 15/20 minutes and need to be stored in the freezer so they don't melt...
Let's see how long these last :)