DARK CHOCOLATE CUPS

These look absolutely decadent.

LIVING A GLUTEN-FREE & (Mostly) PALEO LIFE

This alternative to peanut butter cups is my adaptation of Diane Sanfilippo’s Almond Butter Cups. Use almond butter, berries, more chocolate or whatever you like to fill the cups, make it work for you!

DARK CHOCOLATE SHELL INGREDIENTS

  • 1 c unsweetened cocoa powder
  • 1/2 c coconut butter, softened
  • 1/2 c coconut oil, melted
  • 2 tsp honey, raw
  • 2 tsp vanilla extract
  • 1//8 tsp sea salt
  • Filling (see some choices below)
  1. Line 24 mini-muffin tins with paper liners
  2. In medium bowl, whisk together all ingredients EXCEPT the filling
  3. Spoon approx. 3/4 tbsp of dark chocolate into paper lined muffin tins
  4. Place the tins in the refrigerator and allow to harden for 15-30 minutes
  5. While shells harden, make your filling
  6. Once bottom portion of shells have hardened, spoon approx. 1/4-1/2 tsp of filling into the center of each shell
  7. Spoon additional 1 tbsp of the dark chocolate on top of the filling

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