|Nut Butter Coconut Oil Chocolate Cups|
|photo by recipe author|
Preparation Time: 30 minutes
- 1/2 cup coconut oil
- 1/2 cup nut/seed butter of choice (peanut, almond, hazelnut, sunflower seed, etc.)
- 1/2 cup cocoa powder or raw cacao powder
- 1/4 cup honey or maple syrup
- Optional toppings: shredded coconut, chopped nuts, cacao nibs, goji berries
Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.
Melt coconut oil. Remove from heat and add nut butter, mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.
Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15-20 minutes), remove from pan, place in airtight container, and store in fridge.
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