Sorry about all the sweet stuff I’ve posted this week–it has just been a week of treats around here! These are amazing…soft on the inside, a bit crunchy on the outside. Heavenly!
Recipe: Chocolate Almond Chortles
1 cup unsweetened almond butter
3 TBSP pure maple syrup
5 TBSP coconut oil + 3 TBSP (separated)
In a small bowl, combine the almond butter, maple syrup and 5 TBSP coconut oil. Stir until well combined. Cover an 8×8 pan with a piece of parchment paper and spread the almond butter mixture on top, not spreading too thin. Place in freezer for about 20 minutes. Meanwhile, melt chocolate chips in a double boiler. Stir in 3 TBSP coconut oil and remove from heat to cool. Once the chocolate is about room temperature, remove almond butter mixture from freezer, place onto a cutting board and cut into squares. Dip each one in the cooled chocolate and set back on to parchment paper. Place in refrigerator for at least a 1/2 hour, until chocolate hardens. Store in refrigerator, as they will soften if left out at room temperature.