EGG-FREE, NIGHTSHADE-FREE, NUT-FREE, VEGETARIAN
When you’re craving chocolate, these nutrient-dense bombs are the perfect poppable solution. To make them more fun to eat, use silicone candy molds in different shapes and sizes.
Makes 20 servings (1 bomb per serving)
Prep time: 5 minutes, plus 1 hour chilling time
Cooking time: none
½ cup coconut butter
½ cup coconut oil
2 tablespoons raw honey
½ teaspoon pure vanilla extract
¼ cup cacao powder or unsweetened cocoa powder
1. In a small saucepan, heat the coconut butter and coconut oil over medium-low heat, stirring continuously, until just melted.
2. Remove the pan from the heat and stir in the honey and vanilla. Fold in the cacao powder and stir until no lumps remain.
3. Place a silicone mini-muffin pan on a baking sheet (or use a mini-muffin pan lined with silicone baking cups). Pour the mixture evenly into 20 wells of the muffin pan, filling each one about half full with the chocolate mixture. Refrigerate until the chocolate is set, about 1 hour.
4. Pop the bombs out of the molds and store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.