Tuesday, June 28, 2011

Primal Fudge



Adapted from this recipe.

1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla

Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10.   Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator.  Mmm-mm!

Here it is in all it's tad-bit frosty glory from the freezer... YUM!


224 comments:

  1. Made these last night and we LOVED them! Thanks for sharing the recipe :)

    Kim

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    1. Did they come out hard texture or soft and chewy.
      Can I use regular butter instead of almond butter?

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    2. You would use a nut butter (like peanut butter) in place of almond butter. The coconut oil is the only thing in this recipe that could be replaced with butter. (But then they won't be paleo.)

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    3. They are firm when straight from the freezer, but they soften and melt on your fingers as you eat them. I agree with the comment above, butter could be subbed for the coconut oil, but not for the almond butter. Sunflower seed butter for almond butter is an option if you are trying to avoid nut allergies.

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    4. This is like Mounds candy bar --
      1/2 cup coconut oil, 1/2 cup cocoa powder for dark chocolate like Mounds or less (1/4 cup cocoa comes out more like milk chocolate), 1 cup shredded unsweetened coconut, dash of sea salt, 1 tsp vanilla -- stir & stir & stir -- mixture will be crumbly. Add 2 tbsp. honey or agave syrup, stir and press into buttered 8x8 pan. Press firmly with back of spoon,like pressing out a graham cracker crust, mush it firmly for a firm candy bar texture when you refrigerate it.

      You can also add half a cup of finely chopped nuts, either on top or in the mix. This gets soft quick when you take out of the refrigerator so serve cold.

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    5. I love Mounds, that sounds divine!

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  2. Can't...stop...eating...these... The almond butter did not completely blend in so it they ended up like reese's cups - Freakin' Awesome! Going to do that on purpose now..

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  3. Hee, hee! Glad you like them, too!

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  4. I altered this recipe a little bit and it turned out fantastic.

    1/2 cup coconut oil
    1/2 cup high quality cocoa powder
    1/2 cup almonds
    1/4 cup raw honey or maple syrup
    1/2 teaspoon vanilla

    Melt the coconut oil and add it to a blender. Add your almonds to the blender and blend until all the almonds are thoroughly destroyed and mixed with the coconut oil. Add the rest of the ingredients to the blender and blend until smooth. Put in a non stick mold and throw in the freezer.

    It tasted amazing

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    1. Awesome! Thanks for sharing your variation!

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    2. Does anyone know how many calories each one has?

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    3. This version looks like something I could do in rural Arkansas where nobody has ever heard of the word Organic.

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    4. I made it with peanut butter - organic, peanuts only. Very good. I like the idea of putting in almonds. That will be next

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    5. The total recipe has about 2150 calories using the smooth almond butter and honey. I put mine in a silicone mold that had 24 bars in it (slightly larger than an Andes Mint bar) and each was about 88 calories. When you're doing the conversions, there are 4 Tbsp to a 1/4 cup.

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    6. I just made these, and they are awesome!! I didn't have almond butter in the house so I used peanut butter. I didn't need a blender, I just mixed by hand and they came out perfect. I was curious about the calories too and I found this nifty tool where you can enter the ingredients to any recipe and it will give you all the stats.

      http://www.myfitnesspal.com/recipe/calculator

      My version was a total of 2040 calories and made 13 cups.
      157 calories
      14 fat
      10 carbs
      6 sugar

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    7. Becki Ingle thank you for the link to work out calories, i've been looking for an easy way to do this for ages! No excuses now :)

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    8. Haha, I used to live in rural Arkansas (newton county) and definitely know about organic but I don't think the natives do!

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  5. These look amazing! I can't wait to try them!

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  6. I'm guessing it's because the oil was still warm from being melted, but mine just turned into a big glop of chocolatey stuff and in a bath of coconut oil. It wouldn't combine no matter what I did. Is there a secret I'm missing?

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    1. Hmm... I've never had that happen, so I'm not sure what to tell you. Maybe try GENTLY warming all the ingredients together in a saucepan on the stove before blending them? Good luck! I hope it works out one one way or another so you can try them!

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    2. I had the same problem. I used maple syrup, and have had similar experiences in the past when mixing nut butters and maple syrup. Somehow the combination turns thick quickly.

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    3. Happened to me too. I used maple syrup as well. Was so looking forward to a delicious treat!

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    4. Happened to me as well :(

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    5. I have the samr and i used honey. Hope the mixture turns out when its cool. As i used all the pure ingredients in this. Not cheap.

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    6. I have made it 2 times, once with honey and the other with syrup. Both turned out ok. The 2nd time I used chunky peanut butter and added coconut to it :) YUM!!!

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    7. Honey and melted coconut oil do not mix well together. It's better to have the coconut oil VERY soft and then you can whisk the honey into it.

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    8. That is odd. My oil was very warm and actually helped all of the other ingredients dissolve into the mixture. I did mix it all by hand with just a wooden spoon. And I added the peanut better last. Worked great.

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    9. I was in love with this recipe! reminded me up the chocolate syrup that hardens and cracks on top of ice cream! awesome flavor.

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    10. I had no problems with hot coconut oil and mixing it with the other ingredients. It was a smooth chocolate thin mixture. I did put the honey in last..... perhaps mix the other ingredients a little bit first and then add the honey??

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    11. I mixed mine in a ninja and didn't warm any of the ingredients and it came out great! Maybe try not warming the oil and mixing in food processor or blender.

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    12. Ours turned out great and we used dark pure male syrup. One batch with natural peanut butter and another with almond hazelnut butter. Mixed it all together in the blender.

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  7. works with olive oil....

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  8. These turned out great. I'm going to try adding mint next time. Thanks so much for posting this.

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    1. Wow, mint sounds like an awesome addition!

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    2. How much mint wld you add??
      And does anyone know the nutritional value of these??

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    3. Mint can be strong. I would start with 1/4 tsp and add more to taste.

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    4. I made them using whole, raw almonds (1/2 cup), then grinding the almonds, and raw honey. I used mini cupcake tins and liners, and came out with 36. Without adding anything else, they are around 47 calories each, 4.2 g of fat, 2.9 g of total carbs, 1.9 g of sugar. You can google nutrition calculator and there are several great tools out there you can input all ingredients and it gives you total nutritional information (vitamins, minerals, fats, etc). I can't wait to try!!

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    5. I use this calculator.


      http://www.myfitnesspal.com/recipe/calculator

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  9. I am new to this Paleo stuff not quite finished reading Practical Paleo. I have been doing the Atkins diet since the first of January Lost 7 pounds so far. I am gradually switching to the Paleo diet as funds allow for things like Coconut oil etc. these look amazing but what I want to know is can you eat these and still lose weight or is this something that I should wait on for a special occasion or until I am closer to my goal weight?

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    1. Congratulations on your progress!
      For me, if I were still truggling with getting over cravings, I would wait. I tend to have trouble with self control when it comes to desserts (the more I have, the more I want) and therefore try to only have them for special occasions. (I must say I am not a health professional.) These contain paleo approved ingredients, but do have honey/maple syrup, which is discouraged if you are doing a strict "30 days" intro to paleo (as many of the experts recommend). Wait until you feel confident you can handle it. And then enjoy them with a clear mind!

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    2. I have found that when I'm consuming coconut oil (in any form) it kills my cravings for sweets. I don't know if that's a universal effect of coconut oil though.

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  10. Was your mixture liquidy or more solid? Mine was pretty solid. How did you get yours so smooth on the top?

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    1. It should be liquid after warming the coconut oil and blending the ingredients together. You can warm the almond butter, too, if you have had it chilled in the fridge. After the ingredients are blended, the mixture should just pour out of the blender or whatever you use. Then, they should solidify when chilled. If it is not working, maybe there is something unique in your ingredients (like an additive in the cocoa) that is thickening it? Good luck!

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  11. After reading all of the comments, I am going to try these. Thank ou, everyone!

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  12. Omg, just made these. Thank you for the recipe!!

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  13. I am doing Weight Watchers do you know how many points might be in these? They look great.

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    1. I just put this in the WW recipe builder - 6 points each

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  14. I just made these. Used almonds instead of almond butter and only had dark cocoa. After first blending the ingredients in my Vitamix it was all smooth and incorporated, but definitely not pourable. It tasted great, but I wanted a little more sweetness so I added some agave. Big mistake! It became a half-congealed mess no matter how much more I blended. There was liquid that would not incorportate. So, not wanting to throw this all away I tried to salvage it by adding more almonds, oil, and cocoa. It got back to almost the initial consistency, but still not pourable. I scooped it out into mini cupcake papers and froze. Just ate one- it's really good, but doesn't look anything like either of the pictures. I'm wondering if using already-made nut butter instead of pouring whole nuts into the mix is the difference?

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    1. Good to know, thanks for sharing that with us.

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  15. allergic to coconut, is there another oil i can use?

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    1. Not sure. It would need to something that is solid when chilled (a saturated fat)... you could try butter?

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    2. Palm Oil maybe? There's Spectrum Organic Shortening what might be close to it.

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    3. Someone else suggested olive oil - I haven't tried that though so I can't really recommend it.

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  16. Can I use coconut milk instead of the oil? Id like to try these for my son who cant have milk products or peanuts or peanut butter. So I would use the sunbutter for his batch. I have coconut milk but not oil

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    1. My guess is coconut milk would be to runny - but if you used just the cream it might work. Because that turns solid when chilled. It would be a creamier fudge. You can buy coconut cream in a can from a place like Trader Joe's or chill a regular full fat can of coconut milk and then scoop out the cream (it solidifies in the fridge). Let us know if that works! :)

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  17. 374 calories each! These will be an "only on special occasions" treat! But thank you for the recipe!

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    1. You are welcome! These are not meant to be a "diet" food, just a paleo safe, post meal, good fat, chocolate treat. I am not into counting calories, because I think food as more than just the sum of it's parts. BUT but out of curiosity ;) I tried it on webmd's counter and got just 211 each when using maple syrup.

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    2. These were great! We used almond butter and Hershey's cocoa! Worked great and delicious!

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    3. I used a mini cupcake pan and made 20 of them and mine only have about 100 calories each (I used sparkpeople's calculator).

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    4. I got 200 calories each using honey on My Fitness Pal which would match up with ^^^

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    5. This all adds up. especially if ^^ made 20 instead of the recipe's yield of ten. This sounds perfect. :) Thanks

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    6. I also used a mini muffin tin and came out with 24. Mine were 109 calories each. Perfect healthy treat!

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  18. For the slackers like me... I had regular honey and jif peanut butter and they turned out great. I mixed the non coconut oil ingredients into a paste with a spoon. Once the oil was melted I added it little bit at a time and stirred with a fork to incorporate. Totally smoothe and pourable. No need to dirty a blender! Thanks for sharing.

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  19. Is there a substitute for almond butter? My husband and son are allergic to almonds.

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    1. You could try sunflower seed butter... aka sun butter. Or peanut butter if they can have that.

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    2. I just made them with sun butter, and they are delicious!

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  20. I really have to try them!! looks great. Do you think it would work with hazelnut butter? :)

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    1. It's worth a shot! I've never had hazelnut butter, but if it is similar in consistency to almond butter or peanut butter, I bet it would work fine!

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  21. Just popped these into the freezer. I halfed the ingredients and used and electric hand mixer and they blended very well. Thanks for a great treat :)

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  22. Used smooth peanut butter in place of almond butter, and actual butter in place of coconut oil. Turned out amazing!! Definitely added lots of extra calories to each one, though. (:

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  23. I used ice cube trays to put them in the freezer, they were the perfect size to snack, this is on my favorites list now!

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  24. For those that count calories it would be about 210 calories a piece if you make 10.

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  25. These look great.

    When you say "high quality cocoa powder" do you mean unsweetened cocoa powder?

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    1. Yup, plain old unsweetened cocoa powder. Preferably with no other ingredients. I've used Trader Joe's brand, Aldi's brand, people have used Hershey's just fine, too.

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  26. This is fantastic!! My husband says they taste so rich! Thank-you for sharing, I'm glad I had all the ingredients on hand. I used peanut butter but I may have to get some almond butter to see how it changes the taste. Oh, and I saw the comment about mint! Definitely going to try that!

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  27. I just made these now and they're amazing! So easy and all clean ingredients (although the clean up is messy haha)...I upped the vanilla a tad cause I love it. Awesome recipe!

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  28. I just made these and they are amazing! I had a hard time getting my ingredients to incorporate in a blender so I tried another batch and melted everything together in a saucepan. Worked perfect! It was nice and pourable and I got 12 good sized cups.

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  29. calories aren't quite as big of an issue as carb count per serving due to impact on blood sugar--this makes it tough to find a sweet fix. Anyone have idea of carb count on this recipe or how to calculate it?

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    1. The first time I made these, it actually produced 14 and were about 8 carbs each. I used agave nectar and not quite 1/4 cup of it- so the carb count for how you make them might differ. However, you can type the ingredients and serving amount into the calculator at sparkpeople.com and it will calculate the nutrition information. Or just look at the labels on the ingredients.

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    2. I just made them with honey, used a silicone mini muffin pan and got 21 pieces. I used an online calculator and came up with 100 cal, 5.5 carb, 1.6 protein.

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  30. HUGE hit with my husband! Thank you! I made these for a second time and this time decided to try making it more of a peanut butter cup. Pure peanut butter was much too rich, so I mixed 2 tbps plain greek yogurt into 2 tbsp peanut butter (I use this for dipping with apples, too!) I filled each cup with half the fudge, smoothed it out, then added a small dollop of peanut butter filling, then topped with the other half of the fudge. Made 10 large cups (larger than Reese's even). Put them in the freezer, and half hour later, OMG delicious :)

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  31. Adding raw coconut flakes would be yummy too!!

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  32. Anyone tried with regular honey? I don't have raw on hand. Thanks!

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  33. I made them with regular honey and peanut butter, and they are awesome!!! They are more on the dark chocolate side, so if you aren't a fan of dark chocolate, add less cocoa, or add more honey or whatever butter you're using. Very tasty though!!!

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  34. I, like a couple others I see, too varied the recipe a little bit. Instead of using the 1/2 cup of cocoa powder, I used half and used another 1/4 cup of chocolate protein powder... That way instead of these just being a healthier alternative to fudge, I can get some extra protein out of them! :) :) They turned out amazing.

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    1. awesome... I'm loving all these ideas for variations.

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  35. Just made these...amazing! I used peanut butter, because that's what I had. Also, I didn't blend them....I didn't feel like washing oil out of my blender...so I just melted everything together in the pot I melted the oil in, and poured it into the molds and froze. They turned out great, and there is one less thing to wash.:)

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    1. that's was smart! glad you liked them!

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  36. These look YUM! I will try this with raw cacao powder (Loving Earth) instead (better for u). Be easy peasy in my Thermomix :)

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    1. Do u think organic Sesame Tahini would work instead of almond butter? Its what i hav on hand.

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    2. I don't know... probably, if it is similar consistency to nut butters. It might affect the flavor, though. I'd be curious to know!

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  37. I just made these, replacing the coconut oil with olive oil and unsweetened apple sauce. I heated the oil and apple sauce in the microwave. ( i have no idea if this matters. lol) Then combined it all in my food processor. added some pecans and pulsed a couple of times to mix them in. Poured in cups and it was DELICIOUS. I'm not the patient type, so with the bits that were left in the food processor, i used it as an apple dip. :-) so GOOD!!!

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    1. they didn't completely set in the fridge. (very yummy and gooey) In the freezer, they were the perfect fudge.

      I believe next time i might use crunchy almond butter. I like the bit of texture. but the chopped pecans made this one of my FAVES. truly delicious!

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  38. I made these tonight but added a little sea salt and they were great! Thanks!

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  39. So yummy! I heated everything on the stove, used peanut butter, and a little extra honey and vanilla. Could decrease cocoa to 1/3 cup if you don't like "dark" chocolate. I used the mini muffin tin with mini papers. Really cute! It takes almost twice as long to cool if you heat everything on the stove. Thanks for sharing Emily!

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  40. These are delicious!! Thanks for the recipe!

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  41. These were epic!! Made them last night for Super Bowl and no one could believe they were a "healthy" peanut butter cup. I used all natural raw peanut butter and they are AMAZING. Will be tripling the recipe and keeping a stock in my freezer ;D

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  42. Made this last night for the Superbowl Party we had. I made a batch and left out the cocoa powder and poured it into a pan coated thinly with coconut oil and put in freezer. Then I made a batch with the cocoa powder in and poured it on top about 10 min. later.
    i ended up with a layered fudge we cut into small squares. Excellent!!

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  43. Yep! Totally divine! Kids and hubby loved them. They didn't last long! Might pop shredded coconut in them next time. It will be like a Coconut Rough ;)

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  44. Any way to make these even healthier using stevia instead of honey/maple syrup? I'm not good at experimenting, lol. Has anyone else tried?

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    1. I'd also like to know if anyone has tried using Stevia with this recipe.

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    2. Yup! Just made them with stevia - I substituted equal measure. They are really yummy!

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  45. I Just made these OMG to die for. I used carob powder, allergic to chocolate. And instead of putting vanilla extract I put almond extract. And I made the other recipe with butter instead of coconut oil and added 8 drops of peppermint oil. So goooooooooooooood. Coconut oil is very good so prefer coconut oil instead of butter more healthier and use maple syrup. Thanks again for sharing Emily.

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  46. Wowzers! SO awesome! Made these once & loved them then made them again tonight from memory but forgot to add the maple syrup. Didn't remember this step until I had already filled the paper cups and put them in the fridge for a few mins. Eye-balled the maple syrup amount into each cup & stirred w/a spoon. It didn't incorporate really but that turned out to be OK b/c when I bit into the 1st one it was like a suprise of sweetness in the middle!

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  47. I made these this morning and next time I will warm the ingredients as it turned out a bit like bite sized ganache. Which trust me I am all good with! LOL! I used mini cupcake papers and doubled the recipe making 24 delectable bite sizes! I also added avocado to the mix to up the nutrient content. Can't even tell and my kids will never know! :) Thanks for the great treat recipe. I am really enjoying your blog!

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  48. We have been trying our best to eat Paleo. The kids seem to struggle the most. Just tonight my daughter said, "I just want something sweet." I will make these tomorrow!!!

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  49. I made these last night and they turned out amazing! I used regular honey and regular smooth peanut butter. I made them again today and they turned out lumpy and chunky looking and the oil is somewhat separated. I think that happens if you mix it too long, at least that's the only thing I did differently today.

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  50. I added 2 TBLs red wine and a dash of sea salt to each one. AMAZING!

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    1. Now that's an idea I haven't thought of! What's not to like about chocolate and wine, though, right?!

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  51. OK! So, thought I would add my 2 cents! :) I melted everything in a sauce pan instead of using my blender - worked perfectly!! SOOOO smooth!! Blended seamlessly! I used the full 1/2 c of Dutch processed cocoa powder (from MySpiceSage.com) but added an extra 1/4 cup of honey (none of us like dark chocolate, but forgot about cutting back the cocoa so tried extra honey). Used vanilla from Costa Rica - a full tsp at least! I also used a peanut butter substitute so I could send them to our nut-free school - WowButter Creamy! Probably taste a bit different than having used peanut/almond butter, but still very tasty!! They don't stay nice at room temp, but are completely edible straight out of the freezer!! :) That's not always a good thing for weight loss! :) They are the right combo of smooth, melty, and chewy at the same time when eaten out of the freezer!! Not hard, not stick-to-your-teeth either!
    Made these for our dairy-allergic 4-year-old who also happens to be a chocoholic!! :) He's ate 2 in 3 days! About as many as me! :)

    Mine made 32 (used some tiny muffin tins - bigger than the traditional mini ones, but about the same size around as the bottom of a regular muffin tin - then they just pop out with a slight flex of the metal pan - no liners used...) Nutrition info for 1 of the 32 of my version - 76cals, 6g fat, 6g carbs, 1g protein, 1g fiber, 5g sugar - from MyNetDiary.com - adding in my own ingredients & their nutritional info (except the raw local honey that was in there already - guessing it's similar)
    Hope that helps anyone! :) Try them!! You'll like them!!

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    1. Ah, maybe you've found the trick for anyone having difficulties with the blending!! Thanks!

      I'm glad most everyone is enjoying them as much as we do! Maybe I need to make some more this week :) :) :)

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  52. These are amazing! Not sure if my cocoa is "extra strong" or if I'm just really sensitive to it, so I reduced the amount of cocoa I used to about 1/3 cup. I have very picky nieces and they both LOVED them as well.

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    1. Oh and I had not problem blending everything together. I just melted the coconut oil in the microwave for 30 secs then used a fork in a bowl to mix everything together. It all blended together very smoothly.

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  53. Thank you for this. I am in Australia and saw the link to your blog on facebook. I will certainly try these!!

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  54. I just made this for a chocolate fix. It really did the trick and is so delicious! I tried one after 20 minutes in the freezer and it was set up enough to be only a tad gooey, not frozen through. Thanks for the recipe!

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  55. Love this- thank you! I made mine with natural peanut butter. I messed up the first time trying to use unlined mini-muffin cups, but I had leftover fudge so I used it to coat banana chunks, sprinkle them with coconut, and freeze. They were AMAZING.

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  56. Oh, my goodness! Looks so good! I think we have everything on hand.....

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  57. has anyone tried substituting honey with blue agave? that would cut the glycemic index in half, I believe :)

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    1. I used agave the second time I made these. They taste pretty good but the consistency wasn't the same. I dont know if it had to do with the agave though, might have been my brand of almond butter, or the different chocolate I used this time around. Should have just changed one thing!

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  58. I made these for the 2nd time today. I substituted stevia for the honey and added about a half cup of finely chopped raw almonds and walnuts and a half cup of unsweetened shredded coconut. It made 12 in a regular size muffin tin - about 1 1/2 T each. They are AMAZING!! Just what I needed to curb my sweet tooth. I just need to use major restraint to keep from eating them in one sitting =D. SO good!

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    1. Yum! I want to try adding some crunch like that next time...

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  59. What could be used in place of coconut oil? I know that coconut oil is probably what helps it harden, but I've found out my son is allergic, so now I have to re-invent even more recipes than I did before after I found out he was allergic to garlic and onions.

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    1. Someone left a comment about success with a blend of olive oil and unsweetened applesauce, I think, and they were just gooy-er, but they still liked them, but I haven't tried it myself. Maybe butter would work? I just think it would be really rich?? Let us know if you find something that works well!

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  60. I have this in the fridge setting as we speak... since it is cold made I think next time I will open a couple of probiotic capsules and add them in too, nothing like a bit of live culture to add to the overall goodness of it.
    Thanks for the recipe.

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    1. I never would have thought of that...! You're welcome!

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  61. Y'all need to add the zest of an orange. Absolutely fantastic!!!!

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  62. I just made this and eliminated the "blender" step all together...I added everything to the melted coconut oil melted it all together...it all became very liquid and easy to pour into the paper linings...it was hardened and ready to eat within 30 minutes and soooooooo creamy and wonderful...seriously tasted like it was made professionally...AMAZING recipe!!!!! Thank you!!!

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    1. You're welcome. I have recently been doing it this way, too - just all in a sauce pan (or bowl) together. I like that it saves some dishes, I might need to make a note of that in the directions. Glad you like it!!

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  63. I love these. Thank you. I've made them three times already. I use dark cocoa as a preference and natural peanut butter if i have it. i've incorporated banana, andes mint crumbles and will continue to experiment. i've turned some diabetics onto this receipe and they were very grateful. Thanks for being generous.

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    1. I like them with frozen bananas, I need to try the mints... yum.

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  64. My husband is diabetic but he can eat desserts I make for him made with agave syrup as it doesn't spike his blood sugar levels. I'm going to try this with the agave. Thanks so much!

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  65. I bet this would be awesome if you added some fresh mint leaves to the bunch as you blend it to make mint-chocolate fudge! MMMM! I'm going to try this recipe for when I want chocolate and we don't have any in the house! Thanks for sharing!

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  66. Man I am so happy I found these! Started primal not quite a week ago and while they didn't take the headache away (I'm assuming "the low carb flu") they really did feel like a treat! Yes, calorie dense. Got 233 per via myfitnesspal but when you know that only a small portion of that is sugar (in the form of honey) it's not a big deal. Used raw unsalted almond butter and forgot the vanilla and they were still amazing.

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  67. These are SO good! Followed the ingredients list but did not melt or warm anything! All ingredients were room temperature. Simply added everything to my mini food processor and whirred it up. Easy peasy!

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  68. Love this recipe! Satisfies my chocolate craving in a simple and pretty healthy way- can't beat that! Thank you!

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  69. Thanks for the simple, delicious dessert recipe! I've made them twice now with peanut butter (still haven't re-filled almond butter supply) and they are too yummy. I had success the first time in the food processor but second time tried by just mixing the ingredients together and it turned out just as great. My coconut butter stays "melted" in the summer here in Australia since no central cooling so maybe the room temp helped it to blend well.

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  70. We've been making these since I found your recipe a few weeks ago. Amazing! We make them with peanut butter, and they disappear faster than I can keep them stocked. Thanks for sharing!

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  71. Just made these. Loved it. Made them in mini-muffin pan to make them smaller.

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  72. Thank you, loved them! Also used a mini-muffin pan, made 20 and came to 100 cal each.

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  73. wow these were delicious~ I used natural peanut butter instead of almond butter and organic agave nectar instead of honey and worked perfectly, I also made 48 mini cups and it comes to 43 calories per serving :)

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  74. Just made these using wowbutter instead of almonds since my son has a peanut/tree nut allergy and used Spectrum palm oil instead of coconut oil and it tastes great!!

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  75. I discovered that you can skip the food processor step. Just combine everything in a pot over the stove on medium low, and mix with a whisk. Super easy, and delicious! We used peanut butter instead of almond.

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  76. All I can say is... woohoo, I hit the jackpot!!! Made these last night and the whole family LOVES them! But as an extra bonus, I was just reading about balancing hormones and guess what? Things that should be eaten are raw cocoa, coconut oil and nut butters! Well what do ya know?! Did you know that fats are needed to produce hormones? I actually should eat these every day!!!!! Thanks so much for the awesome recipe!!!!

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  77. is there a dairy free cocoa powder? i have dairy free soy free,chocolate chips,can i use them instead?
    these look so yummy!!

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  78. Just made these using what I had on hand: natural crunchy PB, normal bottled honey and added a pinch of sea salt. WINNER! Would like to hear from someone who used maple syrup. <><

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    1. It has been awhile since I've made them that way... but this week or next I will make them with maple syrup and let you know.

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  79. Okay, so maybe I spoke too soon after my above post. Yes, they were yummy straight from the freezer, but once on the counter they did not hold their shape and are way too soft to hold. Anyone else have this? (And, my home is not too warm...I live in Canada!) <><

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  80. Definitely yummy! I used 100% natural, crunchy peanut butter instead of almond.

    FOR ALL YOU WEIGHT WATCHERS LADIES

    I worked this out and it comes to 6 pts per serving (assuming 10 servings, and using peanut butter instead of almond butter).

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  81. Thank you for this recipe!! I was so glad to have found it! I made these for Easter. My brother's family came, and my brother is newly sensitive to dairy and soy. Additionally, my nephews aren't allowed to get ANY candy for Easter, but it's ok for us to have a small dessert when they come. So I made these and they were a HUGE hit!! And they are so easy to make, they will definitely be a staple in my dessert making :) I used chunky peanut butter, and that was a big hit for my family.

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    1. Yay, glad the recipe was a success!!! :)

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  82. Do you know if you can use pb2 instead of almond butter?

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  83. OMG! I just tried this with peanut butter (found it on Pinterest) and these are soooo good. I am thinking of all the nut butters and different liquid flavorings I could use!!! I am so glad I found my way over. Truly, these are delicious!

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  84. I just made this and used some coconut extract instead of vanilla. It's like an almond joy. Sooo good!

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  85. I am making these again, for the second time! My family loved them! I added a few mini marshmallows & some sprinkles (we had leftover from a party) for the kids on top, after I put the mix into mini muffin papers. For some adult ones, I added some macadamias to some, and activated buckinis to others. I am thinking of trying some with smoked chili powder too! Thank you for the recipe... a fantastic way to get my daily dose of coconut oil!

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    1. Oooh, now you have me thinking marshmallows and nuts like rocky road would be good. Not super healthy, but a fun alternative to standard s'mores. And you can't beat macadamias...! :)

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  86. I made them with maple syrup, almond butter and added some shredded unsweetened coconut. Mixed together beautifully and tasted amazing. Thank you for the recipe!

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  87. These are so yummy!! I've made them twice. The first time I added whole almonds to each muffin paper before adding the chocolate...wonderful! Second time I dumped a ton of Chia seeds in which almost made them Like a kitkat bar. So easy this is a great base for all kinds of things.

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  88. So good! I did not have enough peanutbutter so threw in a generous handful of walnuts. And added some espresso powder.

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  89. Shared this with our passionate health community at www.facebook.com/naturecarecollege & it's been very popular! Made mine with macadamia nut butter (less PUFA?) and experimented with some different toppings - sea salt, goji berries, chia seeds, cinnamon (not all at once of course!) Dangerously good! Yet to try coffee or chilli.

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  90. Just made a half batch of these last night and they were amazing! Thank you for the recipe!

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  91. My new "emergency" chocolate treat. :) I used a Stevia-sweetened maple (flavored) syrup instead of the real thing because I'm off sugar; still delicious (though with real maple I bet they are utterly swoon-worthy.) Looking forward to trying some of the many variations, including playing with extracts - almond, banana, mint, orange...possibilities are endless! Thanks for a great recipe.

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  92. I made these last night. I used mini muffin pans and pressed a slice of banana down in the middle. HOLY COW they are good!!!

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    1. Yum. I love banana and chocolate together.

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  93. I made these yesterday using natural peanut butter. So good! Thanks for sharing!

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  94. I made these yesterday and they turned out FABULOUS! So quick, easy and healthy too! I used part almond butter and part cashew cream, which worked really well for me. I am getting tons of compliments from everyone... thanks for sharing the recipe :)

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  95. Not bad, but really coconuty. Any way to mask that coconut taste?

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    1. Use refined coconut oil- it has no taste :)

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  96. I just made these using natural peanut butter and the honey. I placed one whole almond on the top of each one and sprinkled ever so lightly with sea salt. They are delicious. Also, I didn't warm any of the ingredients. Coconut oil in first, then honey, then vanilla. Stir and add in nut butter. Stir then add the cocoa powder last. Placed in muffin tin cups and chilled. PERFECT

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  97. Thank you sooooo much for this delish recipe! I made it with organic coconut oil, almond butter, Hersey's Special Dark cocoa, organic honey and vanilla but I cup the recipe in half (not wanting too many temptations at once) :) Made them in SS sauce cups without any paper liners or added spray. They popped out perfectly with a tiny knife prick. Wow super rich and delicious! Shared one with hubby. :) now wondering what else I can add to them.... Coconut shavings, chopped almonds, cranberries!

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  98. I made these with honey and Valencia peanut butter, substituted vanilla for a sprinkle of sea salt and used creamed coconut indted of coconut oil (I find that it gives more creamy coconuty flavour). It was like home made Rease's peanutbutter cups, but healthy, really yummy!

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  99. Ok my niece just posted this recipe on her FB. I have to try this too but I will make a batch with mint for sure, and another batch plain but adding a pinch of cayenne.....which is awesome with cocoa. :) Thanks for this great recipe.

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  100. Very rich and delicious! Hubby loves too!! In fact, he usually eats them all before I can get to them. Followed the recipe perfectly and they turned out great! Thanks! I love your site as well. You make paleo look easy.

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  101. These were great. We made them with pure dark maple syrup. One batch with natural peanut butter and another with almond hazelnut butter.

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  102. I just made these and I'm in LOVE. I used PB2 in place of almond butter and the recipe yielded 18 mini cups. They came to 91 calories each... a little high for me but delicious. Thanks for he recipe!

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  103. Made these today using peanut butter!! Delish! & it looks just like the pic! Thanks sooo much! Next time I'm gonna stir in some unsweetened coconut before putting in the fridge! I totally recommended these! Thanks again!!

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  104. Just made these - WOW! So good. Am thrilled to have a chocolate treat without sugar.

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  105. I just made these and they are super easy and taste pretty good (I can taste a hint of coconut which I'm not a fan of, but lots of people are). I thought about sending these as a candy/treat in my kids' lunches but they melt as soon as you touch them.

    Any ideas on what to add to make these stay solid at room temp and so they don't become chocolate goo in your hand?

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    1. I'm not sure... I think the melting is due to the coconut oil and nut butter softening at room temp. So a saturated fat that stays more solid? Maybe tweak the recipe and omit those two and use coconut butter (seems to stay harder) , cocoa, and honey? Might have to play with the ratios. Let us know if you find something that works well because I'd love to not have to always keep them chilled, either.

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  106. Wish I could "like" each comment! :)

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  107. Would it work to spoon the mixer on to a cookie sheet with parchment paper and put in the freezer like that ( making little dot like things). or spoon mixer over peanuts or almonds. also what about Nutela instead of almond butter?

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  108. ^I want to try Nutella next time as well!

    I just made these in a Ninja blender using creamy peanut butter and they are delicious! Using paper cupcake liners keeps your fingers clean when eating them, bonus!

    I used organic coconut oil from Costco and it doesn't get solid at room temp, so I didn't have to warm it either.

    I wonder if adding oats would make them like no bake cookies? (When using peanut butter) I love all the comments and can't wait to experiment. Thanks!

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    1. Love the idea of the oats I think it should help keep them together better and they would be slightly healthier because you would eat less of the unhealthy stuff and they would full you more and you could eat them more like a snack then small treat. maybe I will try adding chopped nuts and oats thanks "FineAndDandy"

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  109. I put mine in mini muffin cups so they're a little bigger than Reeces minis but smaller than regular ones. I just went to make my favorite mug cake and instead of chopping up one of these little cups of goodness, I dropped one right in the center of the batter in the mug. HOLY MOLY, it created a bit of a molten lava cake thing. Here's the mug cake I used, I'm not sure if it is paleo, probably not, but I'm betting I'm not the only non-paleo reading this recipe: http://chocolatecoveredkatie.com/2013/05/13/single-serving-chocolate-chip-cake-in-a-mug/

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  110. Made these on a whim one night when I had a ton of family over with the munchies and just wanted to thank you for sharing. They were amazing and gone in .2 seconds!!!

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    1. you're welcome... glad everyone liked 'em!

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  111. I have never come back and said THANK YOU for this recipe. While on an elimination diet, this was the ONLY sweet thing I could have and it saved my sanity. Since going off that diet, I'm allowed peanut butter (well, my doctor doesn't like me to have it, but after having to give up gluten, dairy and soy, this one is a non negotiable), and the peanut butter ones are my favorite. Better than Reese's. Better than Trader Joe's. I bought a silicone mini ice cube tray that's perfect for these because, let's be real, I'd eat the whole entire thing if I could. I have to hide them in the back of the fridge so I don't see them. Still. Brilliant recipe. Thank you!

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