1-In a small bowl combine the peanut butter, coconut oil, vanilla, first two tablespoons honey, and nuts. Mix until well combined.
2-Drop by the heaping teaspoon into mini cupcake pans. Place in freezer.
3-Chop chocolate into small pieces and place in the top of a double broiler (or, like I do, in a heat proof bowl that fits on top of a pot you have). Mix in the honey. Bring about two inches of water to a boil in the pot and place the bowl on top. Watch the chocolate carefully so that it doesn’t burn, stirring gently while the chocolate melts. When there are just a few chunks left in the chocolate, take off of the heat and allow it to melt completely.
4-Drop by the teaspoon over the peanut butter mixture and place back into the freezer. Freeze for 20 minutes. Take out, and using a butter knife pop them out. Keep in the freezer or refrigerator and enjoy!
*To toast the nuts, place in a dry pan over medium-high heat. Stir almost continually until they are starting to brown. Take off of the heat.
*I used only one tablespoon honey to sweet the chocolate, but we decided that it needed to be sweeter! So I have put two to four tablespoons, depending on how sweet you want it to be.
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|Serving Size: 1 Serving (1440g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4765 (90%)|
|Amt Per Serving||% DV|
|Total Fat 529.5g||706 %|
|Saturated Fat 340.8g||1704 %|
|Monounsaturated Fat 149.3g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 0mg||0 %|
|Sodium 237.4mg||8 %|
|Potassium 8202.1mg||216 %|
|Total Carbohydrate 336.2g||99 %|
|Dietary Fiber 158.1g||633 %|
|Sugars, other 178.1g|
|Protein 122g||174 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5306
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