Ingredients

• 2 chocolate or carob bars with almonds (preferably without sugar)
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

Preparation

1. Melt the chocolate bars in a small glass container placed over a pot with a little water.
2. Let the water boil and let the steam melt the chocolate. Once it starts to melt, start mixing so it melts evenly. Don't let it get too hot or it will start to get lumpy. It is recommended that when approximately half of the chocolate is already melted, turn off the heat and continue stirring until everything melts with the heat that the rest of the chocolate already has. Using a mini muffin or chocolate mold, place mini muffin liners in each place. Place a spoonful of the melted chocolate in the liners, and move them a little so that a small "container" can be formed, since they will be filled. Calculate to leave half the chocolate to cover them later.
3. Place in the freezer while you prepare the almond butter filling.
4. In a small pot place the almond butter, honey and vanilla. On low heat, mix to help melt the butter a little, continue mixing until everything is incorporated. Do not overcook, turn off as soon as everything is incorporated.
5. Take the chocolates out of the freezer and fill them with a little bit of the almond butter mixture using small spoons.
6. With the rest of the melted chocolate, use it to cover the chocolates filled with the almond mixture. Put them back in the freezer for 1 hour to serve.