White & Dark Chocolate Candy Cups (dairy free)2013-05-23
- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
- Dark Chocolate: 1 cup coconut oil
- 1/2 cup raw cacao powder
- 3 T. maple syrup
- 2 T. honey or coconut nectar
- 1.5 tsp vanilla extract
- pinch sea salt
- Topping: fresh or frozen summer berries
- dried coconut chips
- other favorite superfoods
- White Chocolate Recipe: 1/2 cup raw virgin coconut oil, melted*
- 1/2 cup raw macadamia or cashew butter
- 2+ Tablespoons coconut nectar or raw honey
- 1 teaspoon vanilla extract
- pinch sea salt
For dark chocolate: Melt coconut oil using a double boiler or food dehydrator. Stir together coconut oil, cacao powder, maple syrup & vanilla into a smooth chocolate sauce.
For white chocolate: I blended whole macadamia nuts, coconut oil, and honey in my Vitamix to create a super smooth white chocolate. You can also use a store bought cashew or macadamia butter and stir it into the coconut oil and honey if you don’t have a high speed blender.
Directions for muffins: Take a standard muffin tin, one used for making cupcakes or muffins. Line it with 12 paper muffin liners (I really really like this brand) Pour a small about, about 1 tablespoon of dark chocolate into each cup. Then place into freezer to firm up.
Once firm, add a spoonful of white chocolate to each candy cup, for the 2nd layer.
You can spread it out all the way across, or you can put a dollop in the center to create a secret filling. Also have fun adding in some of your favorite super foods into the white chocolate layer, like frozen berries, cacao nibs, etc.
Put back into the freezer to firm up. Once firm, pour over the final layer of dark chocolate and decorate with your favorite superfood goodies!
*You can easily sub in raw cacao butter for the coconut oil, if you want to make a more shelf stable chocolate. Since coconut oil has a low melting point, you will want to store these fancy candy cups in the fridge or freezer. I personally like to store them in the freezer.
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