I was just getting out the Baker’s Chocolate to make some of these yummy but not bad for you treats when I remembered I promised my son-in-law the recipe. So, here it is, Bryant. This is based on a recipe found on the internet called Crunch Cups. I will include that recipe at the end. Caveat: This is pretty good but not high end gourmet stuff. But you also don’t have to feel bad about eating it as it has a minor amount of sugar in it. And that sugar has a low glycemic index number.
Salted Chocolate Nut Crunch Cups
Makes 24 minis of 12 full size
Process until not coarse but not fine: less than 2c whole nuts of choice (pecans, cashews, macadamia, almond) about 225 gr
Stir in (no processing):
1/2c coconut oil
¼-c peanut butter or almond butter – raw almond butter is very good
2 squares 75% – 100% chocolate
2 T coconut sugar
pinch of sea salt
Add:10 drops vanilla stevia
Mix: all together in a bowl
Spoon: into paper lined mini-muffin pan*
Sprinkle: lightly with Sea Salt
Cool: in fridge or freezer
20 minutes or until solid.
*If you make them in full sized muffin tins there is no need for the paper liners. Simply insert a table knife down the side and pop them out of the pan.