CHOCOLATE BUTTONS

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