Creamy Peppermint Coconut Cups


Yields 24
Prep Time 25 min

Total Time 25 minutes



Author: [get-the-author]

Ingredients

Directions

  1. Heat chocolate over the stove or using your desired method.
  2. In your high-speed blender, blend coconut and oil until the mixture becomes soft and butter-like texture. This will take a number of minutes. Keep going! Be patient- this make take anywhere from 7-15 minutes depending on your blender. The longer you blend the creamier it will be. Add additional coconut oil if mixture is extremely dry, although 1 tablespoon *should* be plenty.
  3. Add in the maple syrup and extract of choice.
  4. Spoon in a small spoonful of chocolate into your mini baking cups.
  5. Roll coconut mixture into a 1/2-1 inch ball and drop in the center of the cup- continue until all cups have coconut inside.
  6. Spoon in remaining chocolate to cover the coconut in the cups.
  7. Optional: Sprinkle with sea salt and/or top with an almond.
  8. Store in the refrigerator or freezer!

Recipe Notes

  • This makes about 1 cup of the coconut butter mixture, likely more than you'll use for your cups. 
  • For keto, use very very dark chocolate and omit the sugar or use stevia.

  • Nutrition

    © 2015 Lexi's Clean Kitchen. All rights reserved.


    Yields
    Prep Time
    Cook Time
    Total Time



    Author: Lexi

    Ingredients

    Directions

    Recipe Notes


    logo
    AdBlocker Detected
    Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.