You guys loved this quick recipe so much that I thought I’d pop it on the blog so it has a “forever” home. I can’t have dairy so a lot of store bought chocolates are a no-no for me. Plus, I don’t like all the fillers and excessive sugar that are in a lot of them. This is a dark chocolate recipe. Please sweeten it more based on your personal taste! I like mine barely sweet 🙂 .
I used a mini 24 cupcake tin to make these. You could also use a bigger muffin pan but would have larger coins and it would make less – perhaps double the chocolate recipe if you do this. Also, I didn’t fill up the cups the entire way so the nut to chocolate ratio was even. If you’d like you can double the chocolate recipe for bigger cups too! I like the chia seeds for extra healthy fats and some crunch but you could make it more holiday and festive depending on the occasion for example with crushed candy canes or topped with a cinnamon heart for Valentines.
I hope you’ll give this recipe a try! As always, I LOVE seeing your recipe creations. Please tag me on all socials as @balancingandie so I can follow along 🙂 . To never miss a post again, you can subscribe to my blog on your right hand panel and you will be given a FREE download to help you with your weekly meal planning!