Summer Love Frozen (Almond & Cashew Butter) Cups
2017-07-19 10:51:09
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Bottom & Top
- 1 Cup coconut oil
- 1 Cup cacoa powder
- 2-3 Tble maple syrup (depending on your preference for sweet)
- 1/2 teas. sea salt
Filling
- 3 Tble almond butter
- 3 Tble cashew butter
- 1 Tble maple syrup
Instructions
- Line 12 muffin tins with parchment liners ~ 2 1/2" diameter
- In a saucepan, combine coconut oil, cacoa powder, syrup and salt and heat over medium.
- Stir until evenly combined.
- Spoon 1 tablespoon into each liner.
- Tilt the pan so the chocolate goes up the liner.
- Place in fridge or freezer until hardened, approximately 10 minutes.
- Make the filling in a small bowl by combining the nut butters and syrup with a spoon.
- Drop a 1/2 Tble onto each chocolate and use your fingers to make a layer.
- Try not to go to the edge so that when you cover with the next layer, chocolate meets chocolate.
- Sprinkle a touch of sea salt on each cup.
- Reheat the remaining chocolate and spoon a tablespoon onto each cup.
- Place in fridge or freezer.
Notes
- Coconut oil is soft at room temperature so these will melt if left out for too long.
- I prefer mine frozen, but they may get pockmarked by the temperature burst.
- Shout out to Laur for introducing me to this fabulous recipe.
Adapted from Jessica DeMay on GoldenBarrel.com
Adapted from Jessica DeMay on GoldenBarrel.com
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