Coconut Butter Cups

Seriously decadent sweet goodness.

Ingredients

•    tbsp + 4 tsp of coconut oil

•    2 tbsp of erythritol

•    tbsp of cocoa powder

•    2 tbsp of coconut butter

•    1 pinch of salt

Instructions

•    Mix 4 tbsp coconut oil, the erythritol, and the cocoa powder in a bowl until smooth.

•    Add salt and stir to evenly distribute.

•    Coat 4 cups of a silicone cupcake mold with coconut butter (1/2 tbsp per cup).

•    Pour 2/3 of the cocoa mixture into the cupcake molds, dividing evenly among the four cups. Be sure to tilt and turn the mold until each cup is entirely coated.

•    Freeze for 5 minutes.

•    When the bottom layer has hardened completely, pour a tsp of coconut oil in each mold.

•    Place it in the freezer for a few more minutes.

•    Take the leftover cocoa mixture and cover the solidified coconut oil.

•    Freeze again for 5 minutes.

•    Pop from molds to serve.

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