Chocolate strawberry cups

CHOCOLATE STRAWBERRY CUPS
Equipment
- 1 high power blender
Ingredients
CHOCOLATE CUPS
- 3/4 cup cocoa butter
- 1 cup cacao powder
- 1/4 cup maple syrup
- pinch salt
COCONUT STRAWBERRY FILLING
- 1 cup unsweetened coconut flakes
- 1 cup strawberries
- 2 TBSP maple syrup
Instructions
CHOCOLATE CUPS
- In a small pot, melt cocoa butter over low medium heat and mix in cocoa powder, salt and maple syrup. You can use 1 cup of chocolate chips with 2 tablespoons of coconut oil, 1/4 cup of maple syrup and a pinch of salt instead.
- Pour chocolate into silicone cups or paper cups placed inside muffin tin. Spread the chocolate over the sides of the cups.
- Freeze for 10 minutes.
COCONUT STRAWBERRY FILLING
- While the chocolate cups are in the freezer, combine strawberries, coconut flakes and maple syrup and blend, scraping the sides occasionally, until smoothed and without clumps.
- Spoon the filling into cups, spread evenly and freeze for 5 minutes.
- Top with chocolate, spread it evenly with the spoon and freeze for another 10 minutes.
- Remove from the freezer, gently peel off the liners and enjoy! Store, refrigerated, in an airtight container for up to 3 days.
Video
Notes

Nutrition