350gramsdairy-free chocolatecut into small pieces (I like 70% cocoa for this recipe)
3/4cup94 grams raw macadamia nuts
1Tbsphoney
1/2tspvanilla extract
1/4tspsea salt
Instructions
Line a mini muffin pan with cupcake liners.
Slowly melt chocolate over a double boiler (simmering water). Stir chocolate with a spatula to evenly distribute heat.
Once the chocolate is melted, spoon about 1 tsp melted chocolate into each cup. Tap the muffin pan against the counter to help the chocolate spread evenly over the bottom of the cups.
Place the pan in the freezer for 5 minutes to harden the chocolate.
Turn off the heat under the double boiler.
While the chocolate is hardening, prepare the macadamia nut butter. Blend the macadamia nuts in a food processor until smooth, scraping down the sides as needed. This should take less than 2 minutes.
Once it is smooth, add in the honey, vanilla, and salt.
Blend for about 10 seconds to mix everything together.
Remove the muffin pan from the freezer and spoon about 1/2 tsp nut butter into each cup. Press each one down with your fingers to flatten it out a bit. Leave a little room on the sides for the next layer of melted chocolate to seal all the way around the nut butter.
Next, spoon on about 1 tsp melted chocolate into each cup. Tapping the pan against the counter to help the chocolate spread. You may need to reheat the chocolate before this step, depending on the temperature of your kitchen.
Place the pan in the freezer for 10-15 minutes to harden the chocolate.