1/3cupmixture of hazelnuts and pecanscan replace with other nuts
3tablespoonscacao powder
3tablespoonscoconut oilmelted
1tablespoonmaple syrup
1teaspoonvanilla extract
1/3cuppeanut butter
Topping
2tablespoonsdesiccated coconut
Food colouring
Instructions
Roughly chop nuts and place in fry pan. Dry roast nuts over medium heat for 1-2 minutes or until nuts begin to brown. Stir nuts frequently to prevent burning. Set aside to cool.
Combine cacao, coconut oil, maple syrup, vanilla extract and peanut butter in a bowl and mix until well combined.
Fold nuts through chocolate mixture.
Spoon into silicone moulds or patty cases.
Pop in the fridge or freezer to start to set.
To make the topping, divide the coconut into separate bowls and add a couple of drops of food colouring to each. Mix until evenly coloured.
Sprinkle coloured coconut over the top of the chocolate cups. For best results, do this once the chocolate cups are only partially set.
Pop back in the fridge or freezer to finish setting.
1/3cupmixture of hazelnuts and pecanscan replace with other nuts
3tablespoonscacao powder
3tablespoonscoconut oilmelted
1tablespoonmaple syrup
1teaspoonvanilla extract
1/3cuppeanut butter
Topping
2tablespoonsdesiccated coconut
Food colouring
Votes: 1
Rating: 5
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Instructions
Roughly chop nuts and place in fry pan. Dry roast nuts over medium heat for 1-2 minutes or until nuts begin to brown. Stir nuts frequently to prevent burning. Set aside to cool.
Combine cacao, coconut oil, maple syrup, vanilla extract and peanut butter in a bowl and mix until well combined.
Fold nuts through chocolate mixture.
Spoon into silicone moulds or patty cases.
Pop in the fridge or freezer to start to set.
To make the topping, divide the coconut into separate bowls and add a couple of drops of food colouring to each. Mix until evenly coloured.
Sprinkle coloured coconut over the top of the chocolate cups. For best results, do this once the chocolate cups are only partially set.
Pop back in the fridge or freezer to finish setting.