INGREDIENTS
- 2/3 cup coconut oil
- 1 avocado (scooped out and seed removed)
- 3 tbsp cocoa
- 2 tbsp coconut sugar
- 2 tbsp agave syrup
- 10 drops Stevia
- 1/4 tsp sea salt
- 1/4 cup Organic Sun Butter
DIRECTIONS
- Food Process all ingredients except the Sun Butter
- Spoon chocolate mixture into the very bottom of ice trays.
- Freeze for 15 minutes.
- Remove from freezer.
- Add a small layer of Sun Butter on top of the frozen chocolate.
- Add another layer of chocolate to the top of the Sun Butter
- Freeze again for about 40 minutes or so.
- Push out of ice cube trays.
- Store in Container in Freezer.
DISHING ON THIS DISH: There are so many things to love about this healthier twist of fat bombs meet Reese’s => Schmeese’s. First, the purpose of the sweeteners is taste only so you are free to use your own preferences and amounts to your own taste and needs. Second, Sun Butter is a way-yum alternative for those of us allergic to peanuts and the sweet/salty taste and smooth texture of these will satisfy any chocolate craving, in fact, half of one is enough for me. Last, if you’re short on time, you can mix all the ingredients together and freeze. You’ll get the same flavor, just not the layered look. Be sure to use the ice cube trays that pop out, not the ones that twist. They are usually circular, not rectangular. Candy molds could be used instead.
The Recipe Train 