Chocolate Peanut Butter Lollipops

Ingredients

1 3/4 cups chopped dark chocolate (300 grams)
1/3 cup natural unsweetened peanut butter, or any nut butter of choice
1 tablespoon maple syrup
3-4 teaspoons almond flour
handful slivered almonds, pumpkin seeds, goji berries, bee pollen to make the flowers

Instructions

Prep the lollipop molds by placing them on a tray or large cutting board. This makes transferring them to the fridge easier. I use 2" diameter lollipops molds.
Place the chopped chocolate in a medium sized bowl. Fill a small pot with 2 inches of water and bring to a simmer. Place the bowl with the chocolate on top of the pot, making sure the water is not touching the bottom of the bowl (double boiler method). Stir the chocolate occasionally until it's melted, about 7-10 minutes. Alternatively it can be melted in a microwave at 30 second intervals, stirring at each one.
Pour a thin layer of chocolate to cover the bottom of each lollipop. Smooth with a small spoon to get an even layer. Place in the lollipop sticks and transfer to the fridge to set.
In the meantime mix the peanut butter, maple syrup and almond flour. The mixture should be firm enough to roll into balls without being too sticky. If it's too runny add a bit more almond flour. Alternatively, if your peanut butter is dry and not runny you may need less almond flour.
Take about a teaspoon of the mixture and roll it into a ball. Flatten it into a disc slightly smaller then the size of the lollipop. Place the discs on top of the chocolate. Pour the remaining melted chocolate to fill the molds. Gently tap the molds to release any air bubbles.
Use the nuts, seeds and dried fruit to decorate the lollipops. Place them back into the fridge to set. About 30-45 minutes.
Once set, remove them from the molds and wrap them with lollipop wrappers or keep them in a sealed container in the fridge for up to a week. Enjoy!

Nutrition