Serving Size: 1

I love eating tons of fruits and vegetables, but I also love eating chocolate, and I don’t want to feel like I’m sacrificing one to have the other. Hey, I like to have my chocolate and eat it too! So when two Reboot Team members had birthdays last week I knew it was a good opportunity to share one of my favorite indulgences. I made these with all natural ingredients from the earth that are organic and unrefined! A smart sweet like this helps take the “guilt” out of guilty pleasure.

Ingredients:
24 almonds (a little more than 1/4 cup)
1/2 cup/100 g. almond butter
1/4 cup/60 ml. coconut oil (heaping)
1/4 cup/40 g. cacao powder
1/4 cup/60 ml. raw honey, or pure maple syrup
1/4 cup/60 ml. almond milk, for smoothness

Directions:
1.) Chop half of the almonds into tiny pieces and put in the bottom of the cupcake liners

2.) If coconut oil is hardened, place it in pan over low heat or alternatively, you can put the coconut oil into a bowl and submerge the bowl in warm water until the oil melts. Note: You may be able to skip this step since sometimes coconut oil will already be in liquid form.

3.) Combine melted coconut oil, almond milk, cacao, almond butter and honey in a bowl and mix until silky smooth.  Add more honey to taste, if needed.

4.) Pour mixture into cupcake liners.

5.) Add the remaining almonds to tops of cups.

6.) Place in freezer for at least 60 minutes. Serve and enjoy!
NOTE: Nutrition Information is based on 1 Chocolate Almond Cup.