Sometimes you just need something a little sweet, and these little chocolaty cups are the perfect answer.
You know, there’s two things that I struggle with since “going paleo.” The first, is making sure that I am actually consuming enough good fats. I’m learning to incorporate good fats into my diet.
The second is having little things that I can snack on here and there. Now I wasn’t a big “sweets” fan before I went paleo, so sugar is not something that I really miss (except in my morning coffee. THAT is a real struggle!) but I have enjoyed a little piece of chocolate now and again.
I especially love dark, rich chocolate. I never really ate a lot of it, so a single bar of chocolate would often last me months. I would just have a little square here and there. Maybe two of them if I was feeling like I needed to treat myself on a really bad day. There’s nothing wrong with that, right?
So the first time I made these little cups, I was in heaven. Even though there is no sugar in the ingredients of these little chocolate bites, they have a bit of natural sweetness. They are also so rich, that you almost feel like you are cheating when you eat them!
Something that makes you feel guilty for not having guilt? Now that’s when you know that you have a winner for a treat.
Little goodies like these are often referred to as “fat bombs” because you are giving your body a boost of good fats in the process of enjoying the “not so guilty after all” treats. I think you’ll enjoy these as well.
You could also add little goodies such as sunflower seeds or some chopped nuts in them as well for an added crunch. Toasted pumpkin seeds are my favorite.
These sugar-free Chocolate Bites are both paleo and keto friendly. Sometimes you just need to treat yourself to something chocolate.
- 1 c organic coconut oil melted
- 1/2 c organic cocoa powder
- 1 c organic almond butter
- 1/2 tsp organic vanilla extract
- 1 pinch salt optional
- sunflower seeds or chopped nuts for topping optional
To begin, place 24 mini liners into a mini muffin pan.
Combine the melted coconut oil, cocoa powder, almond butter, vanilla and salt in your mixing bowl (or food processor) and beat until thoroughly mixed.
Be sure to scrap the inside of the bowl with a rubber spatula to get all of the ingredients mixed in well.
Spoon or pour the "batter" into the cups, dividing them evenly
If you wish, sprinkle some sunflower seeds or chopped nuts on top
Refrigerate the pan of goodies for at least 2 hours
One the cups are hardened, you can transfer them to an airtight container. Store them in the refrigerator for up to a week.