That pesky sweet tooth of mine has been at it again. Planting images of cupcakes and chocolate bars and ooey-gooey, fudge-topped ice cream sundaes in the back of my mind. Tempting me to ruin my healthy diet by indulging in fattening, sugary, guilt-laden confections.
This afternoon, Old Mr. Sweet Tooth almost got the better of me. Almost.
Instead of making an impromptu Whole Foods run for a pint of my favorite coconut milk ice cream (So Delicious German Chocolate, in case you’re wondering), I created an equally decadent, super-duper easy, guilt-free snack to curb my sweet craving. Thick, rich, roasted almond butter. Studded with chocolate chips. Spread on top of fudgy, melt-in-your-mouth homemade chocolate. And I didn’t even have to warm up the oven.
Now, for the real challenge: forcing myself to eat just one.
No-Bake Chocolate Almond Butter Cupcake Bites
6 tbsp cocoa powder
1/4 cup agave nectar
1/3 c + 1 tbsp nondairy milk (I used unsweetened soy milk.)
1 tbsp coconut oil
1/2 heaping cup roasted almond butter
1 1/2 tsp vanilla extract
1/4 tsp sea salt (if using unsalted almond butter)
allergen free chocolate chips
In a small saucepan, heat milk, agave, and coconut oil over low-medium heat. Add cocoa powder, and whisk until thick and smooth, 2-3 min.
Pour the chocolate into a lined muffin tin, and freeze for 10-15 min., or until the chocolate hardens.
Combine almond butter, vanilla, and sea salt. (Add salt only if you are using unsalted almond butter.) Fold in chocolate chips, if desired. (I used about 2 tbsp.)
Spread almond butter on top of hardened chocolate. Freeze for 10-15 min. longer.