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Dark Chocolate Coconut Cups

Prep time 15 min
Cook time 20 min
Total time 35 min

Prep time 15 min
Cook time 20 min
Total time 35 min

Serves 15
For the Dark Chocolate:
For the Coconut Filling:

½ teaspoon vanilla extract

⅛ teaspoon sea salt

Liquid Stevia to taste


Directions
1

On a rimmed baking sheet that will fit in your freezer, arrange 15 mini cupcake liners.

2

Place the chocolate and coconut oil in a double boiler over medium heat. Melt, stirring often, until smooth. Remove from heat.

3

Carefully spoon a teaspoon of melted chocolate into the bottom of each cupcake liner. Place the pan in the freezer for 10 minutes to harden.

4

Combine the filling ingredients in a food processor. Pulse until creamy and fully combined. Remove the pan from the freezer and place a heaping teaspoon of filling in each liner. Press down to level off the tops.

5

Drizzle the remaining chocolate over the filling, covering all of the white with chocolate. Place the pan back into the freezer for 10 minutes to harden. Serve and enjoy! Keep leftovers stored in the freezer.


Nutrition

Calories: 102
Fat: 8g
Carbohydrates: 9g
Sodium: 16mg
Fiber: 3g
Protein: 2g
Sugar: 0g

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