Healthy Coconut Oil Chocolate
Tuesday, January 19, 2016
Hi friends! I'm experiencing a miracle as I sit here and write this. Aria and Zoe are both asleep. I should probably be taking a bath or something equally as relaxing...but mama's gotta hustle and do some work.
This recipe is ah-maz-ing! I originally found it on the Healthy Tipping Point blog a few months ago and we tweaked it a little bit to fit our taste!
In Caitlin's recipe she uses peanut butter and chia seeds. We haven't tried that combination, but i'm sure its equally as delicious!
Instead, we've used Sunflower Seed Butter a few times and Almond Butter a few times. We also use Hemp Hearts because of the protein, omega 3, omega 6 and iron they have! And I just like the texture better.
This recipe makes 8-10 chocolates.
1/4 cup coconut oil
1/4 cup nut butter
1/4 cup hemp hearts
1/2 cup unsweetened cocoa powder
1 tbsp agave
Lay out 10 cupcake wrappers on a plate (perfect job for a little helper). Mix coconut oil and nut butter in a bowl and microwave until coconut oil is melted (about 45 seconds). Add in hemp hearts, cocoa powder and agave. Mix well.
Pour mixture into cupcake wrappers. I found that using a spoon helped me to avoid spilling and to get an equal amount into each wrapper. Place in the freezer and cool until hard. You can store them in the fridge or in the freezer. We like them in the freezer.
Keep in mind, because they are made of coconut oil, they will melt a room temperature.
Have an awesome day and enjoy your chocolates!