Print Friendly and PDF

CHOCOLATE MACADAMIA COCONUT CUPS

/
CHOCOLATE MACADAMIA COCONUT CUPS.jpg

These Chocolate Macadamia Coconut Cups are ridiculously good. Bonus is, they’re sugar-free, super easy to make, and suitable for vegan, paleo, and keto diets, too!

Ingredients for 6 large cups (or more if you use a mini muffin pan):

  • 1 bag (approximately 1 1/2 cups) sugar-free dark chocolate chips (or your choice of chocolate chips), divided

  • 2-4 tsp coconut oil, divided

  • 4-6 Tbsp Artisana Macadamia Coconut Nut Butter Blend (or your choice of peanut or nut butter)

  • optional Maldon salt flakes for topping

Directions

  1. Line 6 standard muffin cups with silicone liners.

  2. Melt 1/2 bag chocolate chips with 1 to 2 tsp coconut oil in a double broiler over simmering water.

  3. Pour 1 Tbsp of melted chocolate in the bottom of each lined muffin cup and freeze for 10 minutes.

  4. Top each cup with 2-3 tsp of nut butter and freeze for another 10 minutes.

  5. Melt remainder of chocolate chips with 1 to 2 tsp coconut oil in a double broiler over simmering water.

  6. Top each cup with 1 Tbsp melted chocolate and freeze for a couple minutes.  Sprinkle with Maldon salt as desired and then put in the fridge until set.

  7. Devour!

Chocolate Macadamia Coconut Cups can be stored in an airtight container in the fridge for one week or frozen for longer.