Love storing little dessert portions in the freezer lately. Why: When you have satisfying portions available to you, it sets you up to enjoy them mindfully.
Take one out of the freezer and give it a couple minutes to soften. Unwrap it and taste it. Notice the texture and the taste – sweet, bitter, salty. Notice if one is satisfying enough, or if you want another. That’s mindfulness.
Recipe: 2-Ingredient Mini Almond Butter Cups
Ingredients
1.5c Semi-sweet chocolate chips
8 tbsp Salted almond butter, refrigerated
Need
16 Mini paper baking cups
Make it
Melt the chocolate (I tempered it for a smoother finish and better quality, following these Epicurious instructions.)
Using a small spoon, add a layer of chocolate to a baking cup. Top it with a half-tbsp of almond butter (if it’s been refrigerated, it sets more easily).
Top that with another layer of chocolate, covering the almond butter completely.
Freeze overnight on a small baking sheet.
Continue to store in the freezer in a tupperware for freshness, but thaw for a minute or two before biting in.
