PB & Chocolate Paleo Poppers

Paleo, GF, DF, EF, SF

Servings: 24 poppers

These poppers are the perfect solution if you’re making an effort to cut back on added sugar, or looking to find a sweet fix without the blood sugar crash. Made from allergen-friendly ingredients, this paleo recipe can be tailored to your needs and flavor preference! I love to keep these in the freezer for an after meal sweet treat, or afternoon pick-me-up. Enjoy!

Ingredients

For the poppers:

·      2c almond flour

·      ½ c ground flax seed

·      1/3 c pure maple syrup

·      ½ c peanut butter (can sub for almond butter)

·      ¼ c coconut oil, melted

·      ½ tsp salt

·      ½ tsp pure vanilla

·      ½ tsp cinnamon

For the chocolate coating:

·      8 oz. chocolate, dairy free and 70% or higher cacao

·      2 tbsp pure maple syrup

·      2 tbsp coconut oil

Directions:

1.     In a large bowl, combine all the popper ingredients and mix until well combined.

2.     From the dough, roll into balls ~24 poppers. Set onto a sheet pan and place in the freezer until hardened (about 30 minutes).

3.     Before you remove the poppers from the freezer, melt the cacao, coconut oil and maple syrup. You can use a double boiler over the stove, or in the microwave. If using the microwave, melt the chocolate slowly in 20 second increments, stirring each time until smooth.

4.     Once chocolate mixture is smooth, remove poppers from freezer. Take a toothpick and dip each popper into the chocolate mixture, then set back on a cooling rack or sheet pan to harden.

5.     Once all the poppers are coated, place back in freezer about 30 more minutes, until chocolate is completely hardened. You can store in the fridge or freezer!