I used a mini silicone muffin holder since they are so flexible and I just popped the cups out after freezing. Easy! You can certainly use a regular muffin tin lined with paper liners though. For the thick chocolate coating, I made my own chocolate using cocoa powder, coconut oil, and sweetener. Feel free to simply use melted dark chocolate if that floats your boat! I added some sliced almonds on top before freezing which added a nice crunch.
Notes: If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky. Please report back!
See original recipe: http://ohsheglows.com/2013/07...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 121 | ||
Calories from Fat: 88 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.5mg | 1 % | |
Potassium 102.4mg | 3 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database 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: 121
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