RAW CACAO ALMOND CUPS – WENDY BLANCHARD, M.S., CHHC

  • 1 T. coconut oil
  • 1 T. pure maple syrup
  • 2 T. raw Cacao powder
  • pinch of salt
  • 1 t. almond butter
Instructions
  1. Combine coconut oil, maple syrup, Cacao, and salt in a bowl and whisk until smooth, to create the chocolate mixture.
  2. Fill 3 mini-cupcake liners with about one teaspoon of mixture to cover the bottom.
  3. Place the bottom layer in the freezer to harden– just a few minutes is good.
  4. Once the bottom layer is solid, you can add the almond butter. Use about one teaspoon, but try to keep it in the middle. This way the chocolate you pour on top will cover the sides!
  5. Cover the almond butter with the remainder of your raw Cacao mixture, then place in the freezer to set. The chocolate should be solid in just 10 minutes. I wanted a really solid center, so I waited about 4-6 hours until I took them out of the freezer.
  6. Store any extras in the freezer, and serve chilled!

To your good health!

Wendy

 

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