DARK CHOCOLATE CUPS

This alternative to peanut butter cups is my adaptation of Diane Sanfilippo's Almond Butter Cups. Use almond butter, berries, more chocolate or whatever you like to fill the cups, make it work for you. 

Regarding the sweetness, even with the honey, these still come out tasting like very very dark chocolatey. Depending on your tastes, you may want to add an additional tablespoon of honey with another pinch of salt to balance it out. Alternatively, if you prefer to try a recipe that does not have lots of sweetener you might want to look up the "Practical Paleo" recipe for Dark Chocolate Almond Butter Cups.  

DARK CHOCOLATE SHELL INGREDIENTS

• 1 c unsweetened cocoa powder
• 1/2 c coconut butter, softened
• 1/2 c coconut oil, melted
• 2 tsp honey, raw
• 2 tsp vanilla extract
• 1/8 tsp sea salt
• Filling (see some choices below)

INSTRUCTIONS:

1. Line 24 mini-muffin tins with paper liners
2. In medium bowl, whisk together all ingredients EXCEPT the filling
3. Spoon approx. 3/4 tbsp of dark chocolate into paper lined muffin tins
4. Place the tins in the refrigerator and allow to harden for 15-30 minutes
5. While shells harden, make your filling
6. Once bottom portion of shells have hardened, spoon approx. 1/4-1/2 tsp of filling into the center of each shell
7. Spoon additional 1 tbsp of the dark chocolate on top of the filling
8. Place back in the refrigerator and allow to harden for an additional hour
9. Serve cold or at room temperature

YIELDS 24 MINI CUPS

FILLINGS

You can spoon in approx. 3/4 tbsp of almond (or peanut) butter to keep it simple, or try making your own filling. 

BERRY FILLING INGREDIENTS

• 1 c berries, previously frozen and thawed in their juice 
• 2 tsp tapioca starch
• Water (optional)

 
1. Place berries with their juice in a blender, mix for 10 seconds (If there is not at least 2 tbsp of juice, add 2 tbsp of water)
2. Add tapioca starch and blend for an additional 10 seconds
3. Set aside and allow to thicken for 10 minutes or until shells are ready

 COCONUT BUTTER CREME FILLING INGREDIENTS

• 1/4 c coconut butter, softened 
• 2 tbsp unsweetened shredded coconut
• 1 tbsp unsweetened cocoa powder
• 1 tbsp coconut sugar or raw honey
• 1 tsp coconut oil, melted
• 1 tsp vanilla

1. In a medium bowl, mix together the coconut butter, coconut oil, vanilla and sugar
2. Add the cocoa powder to the coconut butter mixture and stir until smooth, then add the shredded coconut
3. Set aside until shells are ready (Microwave for 10 seconds if mixture has hardened)

           

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