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Is it a crime that all I want to do for Mother’s Day is to sit alone in silence and horde all my chocolate peanut butter cups?? I’m sort of jk but not really. We had a fun adventurous day at the beach and farmers market yesterday and now all I want to do is eat, rest, and do absolutely nothing.
if only doing nothing was an option as a mom. Dang.
Anyhow, if you watched my on my IG stories make a blooper in flip flopping the recipe ingredients for these bad boys, you can see now why I needed to update the recipe for them ASAP. Pouring the chocolate first and then adding in the seed butter layer made them EVEN MORE DELICIOUS than before and I didn’t think that was possible.
These are seriously the bomb- not only do they taste exactly like your favorite childhood Halloween candy but they are pumped full of nutrition and antioxidant power too. Oh, did I mention they’re only made with 5 ingredients?
They’re so healthy you won’t mind feeding them to the kiddos too (if you’re willing to share.)
Here’s how to make these new and improved delicious chocolate treats:
I used these awesome reusable silicone cupcake liners to make these guys. They also double as lunch-box food dividers.
2 dark chocolate candy bars, chopped into smaller chunks (I look for 70% or more cacao and these Alter Eco chocolate bars are my favorite organic brand)
2 tbsp organic coconut oil
1/2 cup sunflower seed butter (alternatively you could use peanut butter or almond butter)
2 tbsp chia seeds
2-3 tbsp agave, depending on desired sweetness level
1 scoop of collagen hydrolysate (this is my favorite brand) - this step is also optional but just adds some extra protein
Line a muffin tin with the silicone cupcake liners. (if you don’t have them, you can use parchment paper liners or coat the pan with oil but they won’t be as easy to remove)
In a stainless steel pot, melt 2 tbsp coconut oil over medium low heat. Add in the chocolate bar chunks and stir with a whisk or fork until it turns into a thin consistency.
Pour the chocolate + oil mixture evenly into each muffin tin.
Sprinkle the chia seeds on top.
Clean the steel pot and add the remaining tbsp of coconut oil to pan over low heat.
In the pot - mix together agave, sunflower butter and collagen until its slightly thin.
Pour 1 heaping tsp of the sunflower butter mixture to each chocolate muffin tin, right in the center. Swirl the tops of them with the back of a spoon and sprinkle any remaining chia seeds on top.
Place in freezer for about 3 hours or until fully frozen.