Chocolate Nutty Bites
Yields: 12 bites Prep Time: 20 minutes Chill Time: 2 hours If you can’t think of a better combo than chocolate with creamy nut butter, then these will be a new go-to favorite in your home.
I made these over Easter weekend. No Easter baskets this year - we spent some time together instead, but I did make these which pretty much sums up what I’d want in my Easter basket… or for dessert any day of the year.
With only 5 ingredients, they are not only simple, but void of all the processed junk that is packed in the pb cups you find in the store. Why does that matter you ask? Highly processed foods have ingredients and possibly even toxins in them to not only keep them on the shelves longer, but also tell your brain to keep eating. So the whole will-power topic set aside, it’s physically creating an urgent need to consume more.
When you make my Chocolate Nutty Bites, you are in control. It helps you create that balance of seeing food on a continuum instead of labeling it “good” or “bad” or even “cheat”. Food is meant to be enjoyed!
I often freeze mine and take out 1 at a time. Waiting for it to come to room temp (about 10 minutes) makes me eat it more slowly as I truly enjoy the process. Plus, look at those ingredients! You know what they are and so does your body. It’s much easier for your body to digest.
Bonus: When you add Arbonne’s Coffee Protein to this mix, you’re adding in 24 vitamins and minerals too. Not to mention a healthy fat combined with a protein! Y’all know by now that’s my secret weapon to enjoying more indulgent treats like this.
I can honestly say that this entire batch will last me and the hubs a week or more and keeps me from craving other sweets I don’t need - especially late at night. I’m not a fan of the all-or-nothing mentality. And these flavors truly are my favorite, they allow me to feel balanced with my eating habits. It’s not about creating a lack in our lives, but rather knowing how to indulge without going overboard.
Ingredients
1 package of dark chocolate chips (10 oz) SPLIT
I prefer dairy-free or 80% dark chocolate. Sometimes I mix the two
2 teaspoons coconut oil SPLIT
1/2 cup nut butter of choice
I recommend a mixed nut butter, always organic when you can
1 tablespoon Organic Maple Syrup
1/4 cup Arbonne Coffee protein
you can use vanilla too
Dash of salt
I prefer pink Himalayan salt
Silicone Mini Muffin pan or parchment cups
Method
Pour half the bag of chocolate chips into a microwave-safe bowl and add 1/2 of the coconut oil. Melt in 30-second intervals, stirring between rounds. It only took me 2 rounds to be fully combined.
Using a tablespoon, pour into each cup and spread along the bottom and sides to coat. Repeat until all 12 are covered. Freeze for 10 minutes.
Meanwhile, combine the nut butter, maple syrup, and protein powder. Roll into 12 balls.
Take out the chocolate cups and place one nut butter ball into each. Repeat the process of melting the remaining chocolate and coconut oil and cover each nut-butter ball. Sprinkle with salt.
Place in the fridge for 2 hours to harden and enjoy! Store in an airtight container for up to 2 weeks or freeze up to 1 month.
Macronutrient Breakdown
Serving: 1 bite 184 calories Protein: 4 grams Fat: 16 grams
Carbohydrates: 16 grams Sugar: 10 grams
