ABC Choc-Nut Butter Cups
By Naturopath, Stephanie
Makes 15 mini cups
- ½ cup of melted coconut oil
- 3 tablespoons of coconut cream
- ¾ cup of cacao powder
- 1/3 cup of maple syrup
- 2 teaspoons of mesquite powder
- Pinch of pink Himalayan sea salt
Nut butter filling:
- ½ cup of ABC (Almond, brazil, cashew) nut spread
- 1 tablespoon of raw honey
- 2 teaspoons of maca powder
In a saucepan melt all chocolate ingredients together and stir until smooth and combined.
In mini patty cakes add a tablespoon of melted chocolate mixture into the bottom of each shell so it is completely covering the bottom. Put in the freezer for 15-20 minutes so that the chocolate hardens.
In a small bowl add nut butter filling ingredients together and mix well.
Once 15-20 minutes is up, take chocolate shells out of the freezer and put one heaped teaspoon of nut butter mixture on top of each hardened chocolate bottom.
*Place the teaspoon in the middle of the chocolate floor leaving a small space around it.
Use the left over chocolate liquid to cover the nut butter and fill up the cup.
Sprinkle some desiccated coconut on top.
Place back into the freezer for half an hour.
Keep in either the fridge or freezer. We prefer the freezer!
Share your cooking with us and tag @luxtonclinic on Instagram