Chocolate Covered Mocha Cream Bites

Ingredients

For the chocolate:

• 1/2 cup cacao powder
• 1/2 cup virgin coconut oil, melted
• 1/4 cup full-fat coconut milk (canned)
• 1 teaspoon vanilla extract
• 1 teaspoon pure maple syrup
• 1 teaspoon sunflower lecithin, optional
• 1/4 cup finely chopped nuts

For the mocha filling:

• 1/4 cup white beans, rinsed and drained
• 2 tablespoons tahini
• 2 tablespoons cacao or cocoa powder
• 2 tablespoons pure maple syrup
• 1 tablespoon espresso powder (can omit)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon sunflower lecithin, optional

Directions

1. Make the chocolate: In a small bowl, whisk together all of the chocolate ingredients, except for the nuts, and divide half of the chocolate between the muffin cups. Place the tray (that is on top of the board) into the refrigerator while you prepare the filling.

2. Make the filling: Combine all of the filling ingredients in a food processor and mix until silky smooth. Scrape down the sides a few times to make sure you’ve incorporated all of the bean and cacao bits.

3. When the chocolate in the freezer has hardened, remove it from the freezer and divide the filling between the cups. Tap the board/silicon mold on the counter a few times to evenly distribute the filling. Place back in the freezer and let set until hardened. It goes pretty quick—should be less than an hour.

4. If the remaining chocolate mixture has hardened, gently re-melt it. Stir in the chopped nuts. Remove the silicon form from the freezer and ladle on the remaining chocolate/nut mixture. Again, tap if necessary to evenly distribute the chocolate over the filling. Place back in the freezer to harden. This really goes fast since the filling itself is cold and will start to freeze up the chocolate topping.

5. Once completely firm, they’re ready to eat!