- 6 tablespoons of organic, unsweet cocoa powder
3 tablespoons of virgin-organic cocoanut oil (grease)
3 tablespoons of creamy, organic, unsweetened almond butter
Mexican Vanilla (vanilla extract, 1/2 teaspoon)
4 teaspoons of cocoanut sugar
2 tablespoons of organic, un-pasteurized wildflower honey
In a small, heavy sauce pan, combine all that stuff. Low, very low heat. Careful, too, as sometimes you have to mess with the levels to get a gooey paste that is “oh so chocolatey good” then —
Pour that into tiny, I used paper cups, like mini-cupcake cups? Little paper muffin holders. More like spoon the sludge into the tiny cups. Should make about a dozen or so. Freeze for a few minutes. Like, maybe half an hour. Good to go.
Store in an airtight container.
To think: I don’t like chocolate.