Inspiration for this recipe came from two fellow gluten free bloggers in New Zealand. They use leftover chocolate to make delicious healthy chocolate treats. I have never been one to count calories. My mum counted calories for much of her adult life and I almost never saw her savouring and truly enjoying her food. I believe in balance and creating healthy food using real seasonal and sustainable ingredients. I understand that diabetics must count calories and carbs and I respect and support that, having lost my grandma, a diabetic as a teenager. My grandma ate very healthy and counted her carbs and calories on all she ate. I support whatever you as an individual decide to do that works for YOUR body! These chocolate cups are so customizable to use whatever you have on hand or enjoy to make these. For a KETO version of these just substitute sugar free KETO chocolate in these. The preparation time in these does not include the time required in the fridge or freezer to solidify (about 1 hour in fridge, less for freezer)
If using a double boiler, fill a pot half way with water and as you heat it, place another pan or heatproof bowl overtop of it. Add chocolate and coconut oil to the pan/bowl and whisk until it melts. If you have an electric stove you could also melt directly on the element, just make sure it is at the lowest possible heat and that you stir constantly to prevent burning.
Line a 12 count mini muffin pan with mini baking cups (1 5/8 inch or 4.13 cm) My favourite brand is "If You Care" unbleached cups. Spoon melted chocolate into each mold, fill the cups 1/2 way up. Sprinkle with puffed quinoa & shredded coconut. Spoon more melted chocolate to fill up the cups to the top. Top with goji berries.
Place cups in the fridge for at least an hour to firm up. You can also place them in the freezer to firm up. Once firm up, store in the fridge for up to 10 days.
Ingredients
Directions
If using a double boiler, fill a pot half way with water and as you heat it, place another pan or heatproof bowl overtop of it. Add chocolate and coconut oil to the pan/bowl and whisk until it melts. If you have an electric stove you could also melt directly on the element, just make sure it is at the lowest possible heat and that you stir constantly to prevent burning.
Line a 12 count mini muffin pan with mini baking cups (1 5/8 inch or 4.13 cm) My favourite brand is "If You Care" unbleached cups. Spoon melted chocolate into each mold, fill the cups 1/2 way up. Sprinkle with puffed quinoa & shredded coconut. Spoon more melted chocolate to fill up the cups to the top. Top with goji berries.
Place cups in the fridge for at least an hour to firm up. You can also place them in the freezer to firm up. Once firm up, store in the fridge for up to 10 days.