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.