Nut Butter cups

Image by Caitlyn Tischer

12 (pieces) servings
30-45 min. prep time

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• ½ cup coconut oil
  
• 3/4 cup cacao powder
• 3 T cacao butter or coconut mana
  
• 1 T maca
  
• ¼ tsp cinnamon
• ¼ tsp Himalayan pink salt
  
• ¼ tsp vanilla bean or vanilla extract
  

Nut Butter Filling:

• ½ cup nut butter
  

optional additions:

• ⅓ cup local honey, stevia, maple syrup or medjool dates
  
• ¼ tsp cardamom
  
• ¼ tsp nutmeg
  

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• Fill a medium pot or Pyrex contain with water (doesn’t need to be filtered). Bring to a boil and reduce heat to a simmer.
  
• In smaller Pyrex container add in cacao butter, mana or oil and allow to “double boil” until liquid. Add any optional sweeteners here.
• Remove from heat and add in cacao powder, maca, cinnamon, salt and vanilla bean or extract.
• Pour ½ inch of mixture evenly into chocolate 12 silicone muffin cups.
• Place in the freezer for 10-15 minutes.
• Remove from freezer and add in roughly ½ tbsp raw nut butter in each cup. Use a spoon to gently flatten nut butter over the cacao base.
• Drizzle remaining ½ inch of cacao mixture over nut butter.
• Place back in freezer for 10-15 minutes. Remove double checking they solidified fully and enjoy!

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Tips:

•   We enjoy our chocolate on the raw, bitter side. If you would like it sweeter taste adjust to your liking.
  
• Substitute vanilla extract for peppermint, lavender, orange or coffee. Get creative!
  
• If you have trouble on step 6, simply roll the nut butter into a ball and flatten it prior to adding over frozen cacao mixture.
  
• If you like your cups thicker add more mixture at step 4. If you would like your cup thinner reduce the amount here as well.
  
• Add a raisin, goji berry, sprouted nut or cacao nibs on step 7 for additional garnish creativity. You can also sprinkle salt here too.
  

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