Easy Coconut Cocoa Nut Butter Cups
Ingredients
- 1/2 cup coconut oil
- 1/2 cup cocoa
- 1 tsp vanilla
- 2 tbsp honey (adjust to taste)
- 3/4 cup pecan nuts or walnuts
- 3/4 cup dates, soaked in hot water to soften
- 8 tsp almond butter
Preparation
In a saucepan, melt the coconut oil over low heat.
Add the cocoa, vanilla, and honey to the saucepan. Mix until the ingredients are fully combined and the mixture resembles chocolate. Remove from heat.
Prepare muffin wrappers or silicone molds and place them in a muffin tin, about 8 in total.
Fill each cup with approximately 1-2 tablespoons of the chocolate mixture, leaving some for the top layer. Place the muffin tin in the freezer for a few minutes until the chocolate hardens.
Add a teaspoon of almond butter to each chocolate layer in the cups.
In a food processor, blend the soaked dates and nuts until the mixture becomes sticky.
Divide the date-nut mixture into 8 portions and flatten each portion into a disk shape.
Place a flattened date-nut disk on top of the almond butter layer in each cup.
Cover the cups with the remaining chocolate mixture and return them to the freezer until completely hardened.
Once frozen, sprinkle a bit of flaked salt on top of the cups.
Store the coconut cocoa nut butter cups in the fridge or freezer. Since they are rich, consider enjoying a quarter at a time.