By Carly Stein
In the history of delish food duos, some pairings reign supreme: Mac and cheese, pancakes and maple syrup, and—of course—peanut butter and chocolate. We swapped almond butter for peanut and used raw cacao honey in place of sugary chocolate to create cups that deliver in flavor, healthy fats, and antioxidants, minus the refined-sugar crash.
Whether you’re pot-lucking, packing your kids’ lunch, or just trying to calm an insatiable sweet tooth, make these morsels your go-to.
BIO: Carly Stein is the founder and CEO of Beekeeper’s Naturals, which is focused on superfoods from the hive and dedicated to saving the bees. Carly is committed to using her company as a platform to raise funding for the bee cause and promoting sustainable practices.
- Combine raw cacao honey and coconut oil in a saucepan. Place over medium-low heat and cook, stirring often, until melted and well combined. Stir in a pinch of salt.
- Pour half of mixture into 6 mini silicone cupcake molds. Freeze until firm, 5 to 10 minutes.
- Meanwhile, prepare filling: Combine almond butter, another pinch of salt, and 20 sprays of Bee Propolis, if using. Stir until well mixed. Add a dollop of filling to center of each chocolate base. Freeze 15 minutes.
- Rewarm remaining chocolate mixture, if it has firmed up. Divide among cups, covering filling. Freeze until firm, about 15 minutes.