Description
Rich, decadent chocolate cups made with almond butter and coconut oil. A simple, no-bake dessert perfect for satisfying your sweet tooth.
Ingredients
Units
Scale
- 1/2 cups (118 ml) organic coconut oil
- 1/2 cups (118 ml) nut butter
- 3 tbsp raw cacao powder
- 1/4 - 1/2 tsp organic liquid stevia
- 1/2 tsp vanilla extract
Instructions
- In a small saucepan over low heat, melt the coconut oil. Add the nut butter and stir until the two are fully combined and smooth, about 2 minutes.
- Remove from the heat. Stir in the raw cacao powder until no streaks remain.
- Add the liquid stevia and vanilla extract. Mix well and taste. Adjust sweetness if needed.
- Line a mini muffin tin with paper liners or lightly grease the cups. Spoon about 1 tablespoon of the mixture into each cup, filling them about two-thirds full.
- Place the tin in the freezer for at least 30 minutes, until the cups are firm and set all the way through.
- Pop the cups out of the tin. They will soften quickly at room temperature, so keep them stored in the freezer in an airtight container.
Notes
- For a smoother texture, let the melted coconut oil and almond butter cool slightly before adding the cacao powder.
- If you don’t have liquid stevia, you can use another liquid sweetener like maple syrup or honey, but adjust the amount to your taste preference.
- Store the finished chocolate cups in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup