This recipe combines blood-sugar balancing proteins, healthy, fats, & complex carbs in a delicious little mouthful. Packed with pecans, coconut, & chocolate, it's a decadent treat that will nourish your body & soul!
- 1/2 cup chopped pecans
- 1/4 tsp. sea salt
- 1 bar 100% dark baking chocolate I like Camino's
- 1 tbsp. coconut butter/creamed coconut
- 1 tbsp. coconut oil
- 1/4 cup maple syrup or coconut palm sugar
- 1/4 cup unsweetened shredded coconut
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Warm a small frying pan over medium heat.
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While frying pan warms, set out ~12 mini muffin cups on a baking sheet or plate.
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Add pecans to frying pan with sea salt and stir until toasted and fragrant, about 3 minutes. Remove from frying pan and set aside.
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Place water in a double boiler over medium-high heat. A double boiler is basically a pot over which you place another, slightly smaller pot or metal mixing bowl. Be careful not to fill the pot to the point where the water touches the bottom of the top bowl as this can cause your chocolate to burn.
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Cut the bakers chocolate into small pieces and then add to double boiler, stirring constantly as it melts.
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Once melted add the coconut oil, coconut butter and sweetener of choice and mix together. You may want to taste here to make sure it’s sweet enough. If not, add a little extra sweetener if needed.
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Next add the pecans and coconut, mixing thoroughly.
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Drop a spoonful of the mixture into each mini muffin cup and then place batch in fridge or freezer to set for about 15-20 minutes.
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Enjoy!