Dark Chocolate Almond Butter Hearts

INGREDIENTS

• 3/4 cup almond butter
• 2 tbsp coconut flour
• 2 tbsp of sugar free maple syrup
• 1/4 tsp salt
• 3/4 cup of Lily’s dark chocolate chips
• 1 tbsp of coconut oil

INSTRUCTIONS

1. Make the almond butter mixture: In a small mixing bowl, combine the almond butter, coconut flour, maple syrup, and salt. Mix until smooth, and add more coconut flour as needed to make it a smooth, thick dough.
2. Shape your hearts: I like to do this by making two small balls of dough, rolling them into little log shapes, and then pressing them together to form the heart. You can make them as big or as small as you’d like. Place on a parchment-lined plate or baking sheet.
3. Freeze the hearts: To prepare them for dipping, place your hearts in the freezer to firm up for at least 10 to 15 minutes. This will make dipping in the chocolate way easier!
4. Melt the chocolate: while the hearts freeze, melt the chocolate with the coconut oil over the stove over low heat, or in the microwave. Once melted, place in a small bowl that’s deep enough for easy dipping.
5. Dip: using the parchment-lined plate or baking sheet, dip your hearts into the chocolate, letting any excess drip off before placing it on the sheet.
6. Refrigerate and enjoy! I kept these plain, but you could garnish as desired. Refrigerate until the chocolate is firm and devour.
7. Store in the refrigerator or freezer to keep the chocolate firm.