Nut Choccie Cups
Ok, so another chocolate treat for you all. Whilst I realise that eating nut butter and chocolate everyday goes against my healthy living protocol, even if it is 85% dark and crap free, I had a craving last night and well…one listens to their cravings doesn’t one?!
I was feeling terribly lazy last night after having a few rough nights of sleep; I had hit a wall. But I craved chocolate. Since I did not have my husband around to pester to go and buy me something, and I do not have servants, I had to get off my lazy butt and drag myself to the fridge.
So, my brain started strategising using the contents of the fridge – if I use this, and make this, and do that… I could make this. I knew broccoli dipped in chocolate was not going to cut it. Ew…keep thinking brain.
Lazy and craving are prerequisite’s for an easy recipe. Luckily, I had some store bought 85% chocolate in the fridge – but that wasn’t enough. I NEEDED MORE! I had the ingredients for my recent recipe – nut butter bark. Two and two equals four, bing bang boom…welcome Nut Choccie Cups!
I topped these guys with whatever I had lying around – bee pollen, coconut, goji berries, cacao nibs! The crunch factor of the cacao nibs was delicious and the honey flavour from the bee pollen was great too. Enjoy!
- 1/2 C Coconut Butter
- 1/3 C Nut Butter (e.g almond or macadamia or cashew)
- 2 TB Peanut Butter (can substitute for nut butter instead, but I love PnB!)
- 1 TB Maple Syrup (or Rice Malt Syrup or Honey) *Optional
- 1/2 tsp Cinnamon
- 1/2 C 85% Dark Chocolate, unsweetened (or even better, your own homemade raw choc)
- 1. Melt the coconut butter slightly
- 2. Mix the coconut butter with the nut butter
- 3. Add the peanut butter, maple and spice to the mixture and mix well
- 4. Pour the mixture into mini cup cake lined muffin tin, about 1/4 to a 1/2 full
- 5. Place in the freezer for 15 minutes (try not to eat)
- 6. Meanwhile, melt the chocolate (double boiler or microwave should do it!)
- 7. Take the muffin tray out of the freezer and place between a tsp to a TB of the melted chocolate over the nut butter mixture. Shake the tray slightly to flatten out the tops.
- 8. Put any topping you so desire on the cups - bee pollen, cacao nibs, coconut etc etc.
- 9. Place in the freezer for 10 minutes
- 10. EAT!