Dark Chocolate Raspberry Coconut Butter Keto Cups {paleo, gluten-free, vegan}

Dark Chocolate Raspberry Coconut Butter Keto Cups {paleo, gluten-free, vegan}

10 minutes

Ingredients

  • 10 ounces dark chocolate (85 - 100%, unsweetened or alternatively-sweetened chocolate *see notes)
  • 2 teaspoons coconut oil (85 - 100%, unsweetened or alternatively-sweetened chocolate *see notes)
  • 1/2 cup coconut butter (85 - 100%, unsweetened or alternatively-sweetened chocolate *see notes)
  • 1/4 cup raspberries (85 - 100%, unsweetened or alternatively-sweetened chocolate *see notes)
  • 2 tablespoons coconut milk (85 - 100%, unsweetened or alternatively-sweetened chocolate *see notes)
  • sweetener ,
  • monk fruit ,
  • maple syrup ,
  • honey ,
  • oil (or powder),
  • freeze raspberries ,
  • sea salt (85 - 100%, unsweetened or alternatively-sweetened chocolate *see notes)
  • coconut flakes

Instructions

  • ine a 12-cup full-sized muffin tin with parchment or silicon muffin cups. You can also just use silicon muffin molds on their own. Roughly chop the chocolate if it's a bar. If it's chips, leave as is. Set up a glass bowl over a small sauce pan of water, or set up a double boiler. Once the water is barely simmering, add the chocolate and coconut oil to the bowl or top pan of the double boiler. Stirring often, melt completely until smooth and glossy. Work low and slow, if you overheat the chocolate it can ruin it (you can also melt the chocolate in small increments in the microwave) Immediately remove the pan from the heat. Add one tablespoon of the melted chocolate to each of the lined muffin cups. Using a small spoon push the chocolate about ⅓ of the way up the sides. Place the muffin tin into the freezer for 10 minutes. Meanwhile make the raspberry coconut butter filling. Place softened coconut butter, raspberries, and coconut milk in the bowl of a mini food processor or work with a hand blender. Pulse until combined or mix by hand until well combined. Remove the pan from the freezer. Place 2 teaspoons of raspberry coconut butter mixture in the center of each chocolate cup, using a spoon spread to flatten slightly immediately (it will begin to harden on the frozen chocolate). Repeat with remaining cups. Return to the freezer for 5 minutes. Reheat remaining dark chocolate if it has started to harden at all. Add 1 tablespoon of melted dark chocolate over the top of each cup to cover the raspberry coconut butter layer completely, then return the pan to the freezer for 20 minutes to set. Eat straight from the freezer or store in the refrigerator. Top with a sprinkle of crushed freeze-dried raspberries, flaked sea salt or shredded coconut.

Originally posted 2019-02-20 18:39:17.

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