• Chocolate Jello pudding (you can substitute low fat)
• Pillsbury gluten free dough (got mine from Walmart)
• Coconut butter – note* I don’t really like coconut very much but I can’t stand the shredded type. This coconut butter used is just for sprinkling on top but really makes a difference in flavor. It has a better taste and texture and I highly recommend it and thats coming from a coconut hater.
Bake the shells in individual tiny muffin pans for 10 to 15 min or until golden brown. I just spoon the dough and press it thinly out with my fingers.
Now all you do is add the pudding mixture sprinkle with coconut butter and stick an almond on top and they are ready to eat. The crispy warm shell combines perfectly with the smooth rich chocolate and is great for filling your chocolate craving without crashing your diet. Enjoy!