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1/2cupcoconut oil(extra virgin, liquified, to liquify, simply place oil in a glass bowl over a barely simmering pot of water, stirring just til melted then removing immediately to keep raw)
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1/4cupcacao(or sub a portion or all with raw carob powder)
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2Tbspcoconut nectar(raw, aternatively try substituting maple syrup or raw honey tho I’ve not tried either in this recipe yet so do so at your own risk.)
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6Tbspcashew butter(or macadamia or pecan butter ideally raw & sprouted)
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pinch of sea salt(or himalayan salt or to taste)
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healthy sweetener(your favorite, to taste)
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pinch of fleur de sel(or sub celtic or himalayan salt)
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Whisk together coconut oil, cacao, sea salt and sweetener until smooth and creamy. Taste to adjust flavors to your preference.
Place mini muffin tins into an 8 x 8 dish or other tray for stability.
Spoon a teaspoon of “melted” chocolate into each mini muffin tin, then place in the freezer for a few minutes to set.
Remove cups from freezer and spoon a tiny dallop of nut butter into each tin, followed by a teeny dallop of coconut nectar. Because coconut nectar is so stretchy, I assist the process by pouring with my left hand very carefully, and “cutting” the stream of nectar off w/ a knife in my right hand. Feel free to add the pinch of fleur de sel (or sub celtic or himalayan salt) at this point, or wait til step 6 and sprinkle it on the tops.
Place cups back in freezer for 20 minutes. Remove cups from freezer and top with chocolate til covered. Sprinkle tops with a bit of Fleur de Sel (or celtic or himalayan salt) if you haven’t already done so in step 4. Pop back in freezer for a good hour til fully hardened
Store and eat directly from the freezer.
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