Superfood Candy Cups

By coffeycake

| Daily Bites | Healthy Gluten-Free + Dairy-Free Recipes

Ingredients

• 1/2 cup unsweetened almond or sunflower seed butter
• 1/4 cup plus 1 tablespoon honey or Grade B maple syrup, divided use
• 1 tablespoon raw maca powder
• 1 teaspoon ground cinnamon
• Pinch of salt
• 4 ounces unsweetened chocolate, chopped
• 3 tablespoons virgin coconut oil

Details

Servings 16
Adapted from dailybitesblog.com

Preparation

Step 1

In a bowl, combine the almond or sunflower seed butter, 1 tablespoon honey or maple syrup, maca powder, cinnamon, and salt. Stir until a thick dough forms. (If your filling mixture does not become dough-like, add a little bit more maca powder. You should be able to roll it into balls.) Roll the dough into 16 small balls, using 1 teaspoon of dough per ball. Flatten each ball into a patty shape. (You'll have a little dough leftover. Roll it into a few bigger balls for snacking.)

Prepare the chocolate coating: In a small pot over very low heat, combine the chocolate, remaining 1/4 cup honey, and coconut oil. Stir constantly until melted and smooth. Line 16 cups of a mini muffin pan with paper liners. Spoon just enough chocolate into each cup to coat the bottoms. (You'll need the rest of the chocolate mixture to cover up the filling, so don't use it all up!) Freeze for 5-10 minutes until the chocolate is firm. Place a filling patty into each cup. Cover the tops with the remaining chocolate mixture. Sprinkle with cacao nibs and return to the freezer until set, about 30 minutes. Store candy cups in an airtight container in the refrigerator or freezer.

- See more at: http://www.dailybitesblog.com/2013/04/16/superfood-candy-cups/#sthash.3Q0nHjHF.dpuf