Brownie Batter Chocolate Cups
Ingredients
- 1/3 cup (45g) Edward & Sons Organic Cocoa Coconut Latte Mix
- 1/3 cup (30g) cocoa powder
- 2 tbsp (20g) coconut sugar
- 1/4 cup (60g) applesauce
- 1/4 cup (65g) almond butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp (15g) cacao nibs (optional)
- 1 cup (180g) dark chocolate chips
Preparation
Melt the chocolate chips.
Spoon a small layer of melted chocolate into the bottom of each lined muffin tin (makes 6 full size or 12 minis).
Freeze until solid.
Stir together the remaining ingredients to form a thick dough.
Drop a spoonful of dough into each muffin tin, leaving enough room around the edges for chocolate to cover the sides.
Top with remaining chocolate until the brownie batter is completely covered.
Refrigerate until set, then eat.
