If you use another nut butter, you may need to add more honey. Peanuts are naturally sweet. For that matter, this is definitely a “to your own taste” recipe! And you can easily adjust the sweeter to satisfy you.
- 3/4 cup of peanut butter, toasted and salted (or use nut butter of your choice)
- 2 tablespoons honey
- 1 teaspoon vanilla (if you are making this gluten free, make sure to use gluten free vanilla)
- 1/4 cup of coconut oil
- 1/3 cup of chopped soaked and dehydrated nuts, or toasted (I used a mixture of chopped almonds and pumpkin seeds) *
- 4 ounces of unsweetened chocolate
- 2-4 tablespoons honey *
1-In a small bowl combine the peanut butter, coconut oil, vanilla, first two tablespoons honey, and nuts. Mix until well combined.
2-Drop by the heaping teaspoon into mini cupcake pans. Place in freezer.
3-Chop chocolate into small pieces and place in the top of a double broiler (or, like I do, in a heat proof bowl that fits on top of a pot you have). Mix in the honey. Bring about two inches of water to a boil in the pot and place the bowl on top. Watch the chocolate carefully so that it doesn’t burn, stirring gently while the chocolate melts. When there are just a few chunks left in the chocolate, take off of the heat and allow it to melt completely.
4-Drop by the teaspoon over the peanut butter mixture and place back into the freezer. Freeze for 20 minutes. Take out, and using a butter knife pop them out. Keep in the freezer or refrigerator and enjoy!
*To toast the nuts, place in a dry pan over medium-high heat. Stir almost continually until they are starting to brown. Take off of the heat.
*I used only one tablespoon honey to sweet the chocolate, but we decided that it needed to be sweeter! So I have put two to four tablespoons, depending on how sweet you want it to be.