Choc Nut Easter Cups
Servings
10Easter cups
Servings
10Easter cups
Ingredients
Base
  • 1/3cup mixture of hazelnuts and pecanscan replace with other nuts
  • 3tablespoons cacao powder
  • 3tablespoons coconut oilmelted
  • 1tablespoon maple syrup
  • 1teaspoon vanilla extract
  • 1/3cup peanut butter
Topping
  • 2tablespoons desiccated coconut
  • Food colouring
Instructions
  1. 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.
  2. Combine cacao, coconut oil, maple syrup, vanilla extract and peanut butter in a bowl and mix until well combined.
  3. Fold nuts through chocolate mixture.
  4. Spoon into silicone moulds or patty cases.
  5. Pop in the fridge or freezer to start to set.
  6. 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.
  7. Sprinkle coloured coconut over the top of the chocolate cups. For best results, do this once the chocolate cups are only partially set.
  8. Pop back in the fridge or freezer to finish setting.
  9. Keep stored in fridge or freezer.
Recipe Notes

156 calories each

Print Recipe
 Choc Nut Easter Cups
Choc Nut Easter Cups
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Desserts
Cuisine Chocolate
Servings
Easter cups
Ingredients
Base
  • 1/3 cup mixture of hazelnuts and pecans can replace with other nuts
  • 3 tablespoons cacao powder
  • 3 tablespoons coconut oil melted
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup peanut butter
Topping
  • 2 tablespoons desiccated coconut
  • Food colouring
Course Desserts
Cuisine Chocolate
Servings
Easter cups
Ingredients
Base
  • 1/3 cup mixture of hazelnuts and pecans can replace with other nuts
  • 3 tablespoons cacao powder
  • 3 tablespoons coconut oil melted
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup peanut butter
Topping
  • 2 tablespoons desiccated coconut
  • Food colouring
Choc Nut Easter Cups
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. Combine cacao, coconut oil, maple syrup, vanilla extract and peanut butter in a bowl and mix until well combined.
  3. Fold nuts through chocolate mixture.
  4. Spoon into silicone moulds or patty cases.
  5. Pop in the fridge or freezer to start to set.
  6. 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.
  7. Sprinkle coloured coconut over the top of the chocolate cups. For best results, do this once the chocolate cups are only partially set.
  8. Pop back in the fridge or freezer to finish setting.
  9. Keep stored in fridge or freezer.
Recipe Notes

156 calories each