This too good to be true recipe is brought to you by Saige of The Twenty Somethings. A triathlete in college, Saige is quite possibly one of the fittest girls I know. When I saw this amazing concoction she posted on her Instagram page, I couldn't resist stealing it and sharing with you.
Made with my favorite Lily's Dark Chocolate
and Almond Butter, these guilt-free bites are gluten-free, dairy free and (mostly) sugar free. Saige used Buff Bake Snickerdoodle Almond Butter
, but I have a feeling any one of your favorite nut butters would work.
Ingredients:
Lily's Dark Chocolate Baking Chips
Buff Bake Snickerdoodle Almond Butter
To Make:
Melt chocolate chips in double boiler over gently simmering water (not boiling) and stir constantly. Scoop Tbsp melted chocolate in mini cupcake tin. Scoop tsp almond butter on top of melted chocolate (put almond butter in freezer for about 4 minutes before scooping). Scoop another Tbsp melted chocolate on top of almond butter. Repeat until all are done. Sprinkle sea salt on top and place in freezer for about 30-45 minutes. Enjoy!
Follow @the_twenty_somethings on Instagram and check out all of Saige's amazing fit tips and recipes.
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