It’s no secret that I am a crazy Lily’s fanatic. I have purchased their products for over 2 years. I have met the women behind the company at a few conferences. I love their story; if you get the chance, read about it on their site. It starts with a little girl and cancer. The sugar-free baking chips are what I use as a media chef, and at home. The baking bars, however, are my new favorite because they melt up even better. They’re rich, dark chocolate that’s sugar-free, maltitol-free and contain a nice amount of fiber. It’s totally worth the extra money because the quality is superb and there is actually no other product on the market like it.
- Prep Time : 5 minutes
- Cook Time : 1 minutes
- Yield : 8
- In a small bowl, stir together the berries, nut butter and stevia. Mash to burst the berries.
- In a second small bowl, add the chocolate and oil. Melt in microwave in 20 second increments, stirring in between until fully melted.
- In 8-9 mini silicone muffin cups, add 1 teaspoon of chocolate. Spread up the sides of the cups. Place in freezer for 5 minutes. Remove and spoon 1 teaspoon of nut mixture on top of the chocolate. Flatten top. Cover with melted chocolate. (Add coconut to the top, if you like). Place in fridge or freezer until set.
- These will last in fridge for 2-3 days.