Carrie's Cocoa Cups
I feel dangerous with power now that I have made these cocoa cups because they are SO EASY! That means that I can make them whenever I want, especially since all the ingredients involved are staples that I usually already have on hand. Speaking of hand, there are only FIVE ingredients needed to make these babies, yep five, like the number of fingers on your hand. See how I tied that all together there?
As with all my recipes, the wonderful thing is you can make a few and not feel guilty about eating treats. Dairy free, grain free, no refined sugar, vegan… It’s almost too good to be true, but it’s not, no fake news here! Impress your friends with this dessert at your next viewing party of The Bachelor, or my personal favorite, The Real Housewives (trashy TV is just the best!). Better yet, make them for yourself and don’t share with anyone.
Carrie’s Cocoa Cups Recipe
Prep Time: 5 Minutes
Setting Time: 20 Minutes
Total Time: 25 Minutes
Makes 8 cups
½ Cup, 100% Cocoa Powder
½ Cup, Coconut Oil, Melted (option to use a mixture of ghee and coconut oil if preferred)
¼ cup, Agave Syrup
¼ cup, Coconut Sugar
4 Tablespoons, Almond Butter (salted)
In a mixing bowl add cocoa powder and melted coconut oil then stir until smooth.
Add in agave and coconut sugar and continue stirring until blended.
Pour the mixture into cupcake liners filling just the bottom, about 1/4 of the way up. Use only half of the mixture as you will use the other half later.
Freeze for 10 minutes, or until hardened.
Remove from freezer and use a spoon to scoop approximately ½ tablespoon almond butter over the frozen chocolate, keeping most of the almond butter towards the middle.
Reheat cocoa mixture if necessary and pour into each cupcake liner, covering the almond butter center. Should be about ¾ of the way filled.
Freeze for 10 minutes or until hardened.
Sprinkle with sea salt (optional) and enjoy!
Chill in the fridge or store in air-tight container for 2-3 days for best taste.