From your Lips to your Hips Chocolates

Made with peanut butter, coconut oil, honey, cocoa and roasted almonds ~ all healthy ingredients that make a really tasty TREAT!! Make in 5 minutes!!

The Holidays are here and that means lots of overeating and overindulging so haul out your stretchy pants so you’re comfy!

Don’t let the list of  healthy ingredients fool you either, these chocolates are still a treat!  I usually have one in the morning, while having my cup of tea, sitting by my Christmas tree! Don’t you just love Christmas!

These From your Lips to your Hips Chocolates will be one of the easiest things you’ve made this holiday season! Only 6 ingredients and once all your ingredients are prepped, it takes all of 5 minutes to whip them up and put them in the refrigerator!!! Probably less than 5 minutes!  The hard part will be waiting for them to harden up ~ overnight 🙂 Just hide them away in the back of your refrigerator and forget about them until the next day!  Like that would happen!!!

Just warning you now!  One bite won’t be enough!! Not too sweet, super creamy, crunchy, with that little bit of salt to set off all the chocolate and peanut butter ~ HEAVENLY!!

From your Lips to your Hips Chocolates

  • Servings: 15 ~ 20 chocolates
  • Difficulty: super, super, easy
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These Chocolates are made with all healthier ingredients! Chocolatey and peanut buttery ~ they are decadent, creamy, crunchy, salty ~ WOW!!!

Ingredients:

  • 6 TBSP Peanut Butter
  • 3 TBSP Coconut Oil, melted
  • 3 TBSP Honey
  • 2 TBSP unsweetened cocoa
  • 1/2 tsp vanilla extract
  • 1/2 cup whole roasted almonds, coarsely chopped
  • ground sea salt (optional)

Preparation:

Line a mini cupcake pan with mini cupcake liners.  Set aside

In a medium sized bowl, add all the ingredients, except the chopped almonds. Stir until all the ingredients are mixed together into a smooth chocolatey goodness.  Stir in the almonds.

Using a small ice cream scoop or 2 teaspoons, spoon the mixture into the cupcake liners.  Tap the cupcake tin on the counter to help settle the chocolates into the cupcake liners.  Add a pinch of sea salt to the top of each chocolate (optional).

Now comes the hard part, put pans in the refrigerator and let set overnight!! Once completely hardened, remove from cupcake pan.  Keep these in the refrigerator until ready to eat.  Will keep in the refrigerator for weeks but believe me, they won’t last that long!!! Enjoy!

NOTE: Keep them in the refrigerator until you are ready to eat them as they will soften up at room temperature.  Easy to make a double batch ~ double all the ingredients 🙂  You could also use almond butter instead of the peanut butter.

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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