Chocolate Cups

Course Dessert

Servings 20 small cups

1 cup coconut butter
¼ cup coconut oil (more for desired consistency or to increase the amount of cups made)
⅓ cup very creamy almond butter (or other nut butter of choice)
2 tablespoons raw cacao powder or unsweetened cocoa powder
1 tablespoon coconut nectar or maple syrup (option to omit to make it sugar-free)

Line a mini muffin tin with liners
Melt the coconut butter. Prepare a double-boiler with a glass pyrex bowl. Place coconut butter and coconut oil in the bowl until coconut oil has melted and coconut butter has become soft (or you can put the glass pyrex bowl directly over stovetop over a very low heat.
Add the almond butter and whisk until incorporated. Remove from heat and allow to slightly cool (3-5 minutes). Add the cacao powder or cocoa powder and whisk until combined.
Stir in the coconut nectar or maple syrup, stirring vigorously (will cause mixture to thicken). Immediately pour mixture into muffin liners and place in the freezer for at least 30 minutes – 1 hour to set. Keep refrigerated.

Keyword Dairy-free, Grain-free, Soy-free