YIELD: 20 CANDIES
Like the other energy bites and bars offered here, these little bits are flavor powerhouses.
Directions
In a double boiler, melt the cacao butter until liquid.
Whisk in the rest of the ingredients and pour into chocolate molds or paper liners set into a muffin tin.
Place in your freezer and chill for 1 hour.
Pop out of molds and place onto a flat serving dish.
Keep refrigerated for firmer chocolates, or store in an airtight container in a cool location for up to 2 weeks.
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Ingredients
½ cup cacao butter
â…“ cup + 2 tablespoons cocoa powder
â…“ cup maple syrup
3 tablespoons creamy peanut butter
Pinch salt
