PREP: 15 MINUTES | COOK: 10 MINUTES | MAKES: 24 SERVINGS (2 BUTTONS IS 1 SERVING)
1 (9-ounce) bag steviasweetened dark chocolate chips (such as Lily’s brand)
1 tablespoon coconut oil
½ cup pistachios, finely chopped
48 pecan halves
1 teaspoon coarse sea salt
1.In a double boiler, melt the chocolate chips and coconut oil until smooth, about 5 minutes.
2.In two mini whoopie pie pans or mini muffin tins, divide the chopped pistachios among 48 cups, using ½ teaspoon in each cup. Top each cup with a spoonful of the melted chocolate mixture.
3.Press a pecan half into the top of each button and sprinkle with a pinch of coarse sea salt. Place the buttons in the fridge or freezer to harden (about 1 hour). Store in a ziplock bag in the freezer.
Quick Tip: Keep your buttons in a ziplock bag in the freezer.
NUTRITION
Calories: 124
Fat: 12 g
Carbohydrates: 5 g
Sodium: 43 mg
Fiber: 3 g
Protein: 2 g
Sugar: 0 g