Chocolate Pea-Not Cups
I was having one of those days that I wanted some chocolate. And did I have a chocolate bar at home? Nope. But I had all the ingredients to make some chocolate cups! Knowing these also would come together pretty quickly I went about gathering everything I needed.
Good ingredients? Check. Did I have all ingredients? Check. Easy to throw together? Check.
So after about 10 minutes of prep I popped these babies into the freezer for an afternoon treat later today. And I added some cocoa nibs for some low sugar crunch thrown in there also. I hope you enjoy them as much as I do!
Chocolate Pea-not Cups
gluten free, dairy free, egg free, peanut free, nut free*
Makes 12 large cups or 24 minis
- ½ c. virgin coconut oil* (or if you can’t do coconut try 1/4 c. spectrum shortening, warmed + 1/4 c. light olive oil)
- ½ c. good quality cocoa powder
- ¼ c. maple syrup
- 1 t. vanilla powder
- ½ c. creamy sunflower seed butter* (or use any nut or seed butter you can tolerate)
- 2 T. cocoa nibs, optional
DIRECTIONS
-
- Line cupcake tins with paper liners or lay a silicone muffin pan on a baking sheet for stability, no need to grease. Set aside.
- Place coconut oil in a small saucepan and gently warm until about half is melted. Remove from heat and continue whisking until it is all melty-softened. (tip-this is easier to mix when the oil is super duper soft, but not all melted.)
- Put the softened coconut oil into a medium size bowl and add all the remaining ingredients, whisk to blend evenly, and then pour into the lined cupcake cups/the silicone molds. Swirl with a knife for a pretty looking top and then pop in the fridge to set.
- You can keep these in the fridge or remove them from the liners, place in a freezer bag and keep them in the freezer until chocolate cravings strike!
happy food is the best food!
