| Servings | Prep Time | Cook Time |
| 24mini cups | 20minutes | 10minutes |
| Servings | Prep Time |
| 24mini cups | 20minutes |
| Cook Time |
| 10minutes |
Ingredients
- 2 cups allergen-free chocolate chips (I used 1 bag of Enjoy Life Mega Chunks)
- 1⁄3 cup soy butter (or preferred seed or nut butter)
- 2 tablespoons powdered sugar
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon sea salt
- 24 mini muffin liners
Servings: mini cups
Units:
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Ingredients
Servings: mini cups
Units:
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Instructions
- Melt chocolate chips in double-boiler
- Combine soy butter, powdered sugar, vanilla, and salt in a bowl until the consistency is right for scooping small balls.
- Put liners into the muffin pan.
- Spoon approximately 1 teaspoon of melted chocolate into each liner.
- Use 2 spoons to form soy butter mixture balls that are approximately the size of ½ teaspoon. Use one spoon to scoop and the other spoon to scrape the mixture in the muffin cups.
- Cover with another teaspoon of chocolate.
- Place in fridge until set
