Let me tell you a little secret about my husband.
Most days this bugs me. Mostly because he got me on this habit too! BUT I’ve found ways around it by keeping either good dark chocolate or cups like these on hand in the fridge so that we have healthy options.
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Not to worry; these still feel (and are) incredibly decadent!! I also love taking these to gatherings because everyone feels like they get their own little custom treat.
They store beautifully in the fridge!
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Chocolate-Filled Blondie Bites
Ingredients
1/2 cup cocoa butter wafers
3.5 T coconut butter
1/2 T coconut oil
1 t vanilla
1 T vanilla protein powder
1 t honey
Directions
Line a muffin pan with mini muffin cup liners OR use a silicon baking sheet (they make all sorts of shapes for these – I love the one with hearts!) Heat a pot over the stove and use a mixing bowl to create a double broiler. Once the water is warming, add the oil, butter, and wafers to the baking bowl to begin to melt. The butters will liquify quickly once the water boils, then you can add in the vanilla and protein powder.
Remove the mixing bowl from the pot and stir with a fork until all ingredients are combined. Place another small bowl in the hot water to begin warming (this is being prepped for melting the chocolate).
Pour half of the mixture into the liners. Place in the freezer until set (about 15 minutes).
Place 1/2 of your favorite honey mamas chocolate bar in the warm bowl + double broiler and allow it to soften and melt down a bit.
Remove baking pan from the freezer and place small sections of the chocolate the chocolate in the middle of each cup. I flatten them out to make a smooth layer across the middle.
Pour the rest of the cocoa butter mixture on top to cover each cup and refreeze for another 15-20 minutes.
Once the cups are completely set, store in the fridge for a delicious and wholesome treat!
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Here is a printable version of the recipe for your convenience:
Chocolate-Filled Blondie Bites Recipe
AuthorRachel StricklinCategoryGluten Free, Snacks, Sweets & TreatsLine a muffin pan with mini muffin cup liners OR use a silicon baking sheet (they make all sorts of shapes for these - I love the one with hearts!)
Pour half of the mixture into the liners. Place in the freezer until set (about 15 minutes).
Heat a pot over the stove and use a mixing bowl to create a double broiler. Once the water is warming, add the oil, butter, and wafers to the baking bowl to begin to melt. The butters will liquify quickly once the water boils, then you can add in the vanilla and protein powder. Remove the mixing bowl from the pot and stir with a fork until all ingredients are combined. Place another small bowl in the hot water to begin warming (this is being prepped for melting the chocolate).
Place 1/2 of your favorite honey mamas chocolate bar in the warm bowl + double broiler and allow it to soften and melt down a bit.
Remove baking pan from the freezer and place small sections of the chocolate the chocolate in the middle of each cup. I flatten them out to make a smooth layer across the middle.
Pour the rest of the cocoa butter mixture on top to cover each cup and refreeze for another 15-20 minutes.
Once the cups are completely set, store in the fridge for a delicious and wholesome treat!
Ingredients
Directions
Line a muffin pan with mini muffin cup liners OR use a silicon baking sheet (they make all sorts of shapes for these - I love the one with hearts!)
Pour half of the mixture into the liners. Place in the freezer until set (about 15 minutes).
Heat a pot over the stove and use a mixing bowl to create a double broiler. Once the water is warming, add the oil, butter, and wafers to the baking bowl to begin to melt. The butters will liquify quickly once the water boils, then you can add in the vanilla and protein powder. Remove the mixing bowl from the pot and stir with a fork until all ingredients are combined. Place another small bowl in the hot water to begin warming (this is being prepped for melting the chocolate).
Place 1/2 of your favorite honey mamas chocolate bar in the warm bowl + double broiler and allow it to soften and melt down a bit.
Remove baking pan from the freezer and place small sections of the chocolate the chocolate in the middle of each cup. I flatten them out to make a smooth layer across the middle.
Pour the rest of the cocoa butter mixture on top to cover each cup and refreeze for another 15-20 minutes.
Once the cups are completely set, store in the fridge for a delicious and wholesome treat!
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