Chocolate Buttons

Chocolate Buttons
What you need:
Servings: 32

1 (9oz) bag Lily’s chocolate chips
1 Tablespoon coconut oil
½ cup pistachios, finely chopped
48 pecan halves
1 teaspoon coarse sea salt
1. In a double boiler, melt the chocolate and coconut oil until smooth.

2. In a mini whoppie pie pan (or mini muffin pan) place ½ teaspoon of chopped pistachios in 48 tins. Top with a spoonful of the melted chocolate mixture.

3. Press a pecan into the top of each button and sprinkle with a pinch of coarse sea salt. Place the buttons in the fridge or freezer to harden. Store in the freezer. Enjoy!

One serving equals: 124 calories, 12g fat, 5g carbohydrate, 0g sugar, 43mg sodium, 3g fiber, and 2g protein.

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