- 16 ounces good-quality dark chocolate
- 1 1/2 cups blanched, whole almonds
- 1/3 cup coconut oil
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2-3 droppers full of liquid stevia (I used Sweet Leaf brand for these)
- 1/4 cup juice-sweetened dried blueberries
- In a food processor, pulse the almonds until they are fairly smooth and are starting to form a paste. You will need to scrape down the sides a few times to get that texture.
- Add the coconut oil, salt, vanilla, and stevia to the almonds, and pulse until smooth. Start with 2 dropper of stevia, and taste and add more if needed. Scrape the filling into a bowl and stir in the blueberries. You should have a slightly crumbly paste.
- Melt half of the chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each one, until the chocolate is completely melted. Divide the chocolate evenly into about 26 candy cups (this will be roughly one tablespoon per cup).
- Using about a teaspoon of the filling, press it into a flattened disk and place in one of the candy cups. Repeat until all cups have filling. If you have leftover filling, eat it ?
- Melt the rest of your chocolate and top off each of the candy cups. Let the candy cool completely at room temperature. When they are completely cooled, the wrappers will peel off easily.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.