Say hello to your new favourite treat! These chocolate cups are super easy to make, last for a while in the fridge (they don’t last longer than a week for me) and are full of good stuff. The chocolate part is only made from 3 ingredients (could be two if you wanted). I put the jam in only because I had some made, but these are just as delicious with just a nut butter in them. I’ve used sunflower seed butter before and that worked too! There’s no refined sugar in them because I used maple syrup to sweeten the chocolate just a tad, so no crazy blood sugar spike! There’s tons of healthy fats from the chia seeds, nut butter and coconut oil in the chocolate. The collagen adds a boost of protein and other health benefits (post about collagen coming soon) but can be left out if you desire!
· 1 cup organic raw cacao powder
· 1 cup organic, unrefined, cold pressed coconut oil
· ¼ cup maple syrup (coconut sugar or honey would work as well, or you can leave this out for a more bitter flavour)
· 2 scoops grass-fed collagen (optional)
· 1 tbsp cinnamon
· 1 cup almond butter (any nut or seed butter will work)
· 1 tbsp coconut oil
· ½ -1 cup chia seed jam (optional)
1. Melt coconut oil in a sauce pan over medium-low heat.
2. Add in cacao powder and whisk. Remove from heat and add in maple syrup, collagen and cinnamon. Whisk until smooth.
3. Put almond butter and coconut oil into a bowl. Microwave for 20-30 seconds. Stir until its all combined and isn’t separated anymore.
4. Place 10 muffin liners into a muffin pan.
5. Pour in about 1 tbsp of chocolate mixture. Freeze for 15-20 minutes (or until solid).
6. Remove from freezer and add in 1 tbsp of almond butter. Freeze for another 15-20 minutes.
7. Remove from freezer and add in just under 1 tbsp of chia seed jam (if using) and freeze for 15-20 minutes.
8. Add a final layer of chocolate in top (1 tbsp) and freeze for 10-15 minutes
9. Pop out of the liners and enjoy!
**tip; keep them in the fridge or freezer so they don’t melt! & try not to eat them all in two days