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This recipe is from professional snowboarder and fitness and health enthusiast, Iris Lazz. She's a member of the O'Neill Snow Team and loves to share recipes on her blog.
½-¾ cup raw honey to taste
1 cup sunflower seed butter
2 teaspoons vanilla
1 tablespoon organic butter or ghee (if you use ghee, add a pinch of salt)
11 ounces of dark chocolate (I used 10 ounces of 65 percent and added about 1 ounce of 100 percent cocoa)
Directions: Double boil the chocolate with the butter. Take spoonfuls of chocolate and put into silicone muffin cups. While the chocolate is still warm and mobile, hold up and tilt each cup while rotating a full 360 degrees, to lightly coat the sides about halfway up. Place in freezer to set.
Mix honey, sunflower seed butter, and vanilla until well-blended. Roll into balls and flatten to make little disks. Place disks into cups, cover with chocolate, and put in the freezer again to set.
Once set, about 10-15 minutes, pop out of the silicone, place candies into cute paper cups and enjoy!
Photo credit: Iris Lazz
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