This recipe makes 4-6 mini muffin cups.

Combine together ~

2 tablespoons of raw cacao powder

2 tablespoons of melted coconut oil

2 teaspoons of maple syrup

Pour a half of this mixture evenly into 4-6 mini cupcake liners.  Set them on a small plate and put into the freezer.

 

For the filling, your imagination is the limit!  A small scoop of any nut butter with a sweetener like dates or maple/agave syrup.

Our latest favorite?

2 Mejdool dates, pitted and mashed with a couple of tablespoons of coconut cream.

Remove chocolate cups from freezer.  Spoon a small bite-sized amount of the date mixture into each cup.  Freeze the cups for a few minutes (5 minutes or so).

Remove cups from the freezer and cover all the cups with the rest of the chocolate mixture, evenly.  Set in the freezer again for a few minutes.

 

 

 

ENJOY!