DifficultyBeginner

The possibilities with these chocolate are almost endless. They are so simple and so satisfying and can be made with whatever chocolate you have on hand including Keto chocolate chips.

Yields12 Servings
Prep Time18 minsTotal Time18 mins

 1 ¾ cups dark chocolate (dairy & soy free)
 2 tbsp coconut oil
Filling options
 whole roasted and salted macadamia nuts (one per cup)
 shredded unsweetened coconut (sprinkle a little in each cup)
 heirloom blueberry powder1/8-1/4 tsp per cup
 goji berriessprinkle on top of cups

1

If you are using a double boiler fill a pot half way with water Place a heat safe pan or bowl atop the pot of water. Add chocolate and coconut oil to the bowl and heat the water but don't boil the water. Whisk the chocolate and oil until melted. If you have an electric stove, like me you can melt the oil and chocolate over very low heat, stirring constantly.

2

Line a 12 count mini muffin pan with mini paper baking cups. You could also use a standard muffin tin, just make sure you increase the amonut of fillings used in the cups. Spoon melted chocolate into each mold, fill the cups 1/2 way up and sprinkle desired fillings. Top with more melted chocolate and fill the cups up to the top. Top with toppings of your choice.

3

Place cups in the refrigerator for at least an hour to firm up or in the freezer to firm up more quickly. Once firm, store in an airtight container for up to 10 days.

Ingredients

 1 ¾ cups dark chocolate (dairy & soy free)
 2 tbsp coconut oil
Filling options
 whole roasted and salted macadamia nuts (one per cup)
 shredded unsweetened coconut (sprinkle a little in each cup)
 heirloom blueberry powder1/8-1/4 tsp per cup
 goji berriessprinkle on top of cups

Directions

1

If you are using a double boiler fill a pot half way with water Place a heat safe pan or bowl atop the pot of water. Add chocolate and coconut oil to the bowl and heat the water but don't boil the water. Whisk the chocolate and oil until melted. If you have an electric stove, like me you can melt the oil and chocolate over very low heat, stirring constantly.

2

Line a 12 count mini muffin pan with mini paper baking cups. You could also use a standard muffin tin, just make sure you increase the amonut of fillings used in the cups. Spoon melted chocolate into each mold, fill the cups 1/2 way up and sprinkle desired fillings. Top with more melted chocolate and fill the cups up to the top. Top with toppings of your choice.

3

Place cups in the refrigerator for at least an hour to firm up or in the freezer to firm up more quickly. Once firm, store in an airtight container for up to 10 days.

Dark chocolate cups with macadamia nuts (Vegan Paleo)