• 1) 1/2 cup melted coconut oil
  • 2) 1/2 cup raw cacao powder
  • 3) 2 1/2 tbs maple syrup
  • 4) A pinch of sea salt flakes (to stir into chocolate mixture and to top cups with at the end)
  • 5) 1/4 cup nut butter (peanut butter without sugar)


  • 1) Whisk cacao, salt, and maple syrup into melted coconut oil until smooth
  • 2) Pour 1 tsp of choco mix into muffin/cupcake tin cases and place molds into freezer for 5 minutes until firm
  • 3) Remove from freezer and place 1-1/2 tsp of nut butter into center of each chocolate. Then place back into freezer so nut butter can harder a little bit
  • 4) Remove from freezer and top each with 1 tbs of remainder of the chocolate mix. Place in freezer for 30 minutes minimum. (Take out 5 minutes in and sprinkle with sea salt flakes if desired. Then place back in freezer for remainder of the 30 minutes.)
  • 5) These are raw so eat immediately or store in an airtight container in fridge. (I made about 8 large cups with this recipe but you could use smaller tins and get many more.)

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