Nut Butter Chocolate Cups
Ingredients
- 250g raw vegan chocolate
- 1/4 cup maple syrup
- 1 tablespoon virgin coconut oil
- 2/3 cup nut butter of your choice
- Pinch of Himalayan salt
Preparation
Melt the chocolate over a double boiler, adding the maple syrup and coconut oil.
Spoon approximately 1 teaspoon of the melted chocolate into mini cupcake liners or moulds, using the back of the spoon to push it up the sides of the liners slightly.
Place the pan in the freezer for 30 minutes.
Remove from the freezer and scoop about 1/2 teaspoon of the nut butter into the bottom of each chocolate cup.
Place back in the freezer for another 10 minutes.
