Lately, my family has had a hankering for more health-conscious chocolate desserts that don't overload us with sugar. After some kitchen experimentation (and lots of taste-testing on my family's part!) I've come up with these chocolate peppermint cups that rely on coconut butter and coconut oil--two of the healthiest fats around.
It is important to store this dessert in the fridge; since the cups are made up of coconut oil, they will begin to melt if left at room temp for too long. My suggestion is to pull them from the fridge right before you are ready to enjoy dessert.
This dessert is especially festive for the holidays, as it mirrors the flavor of peppermint hot chocolate or candy canes without the sugar rush. This way you can enjoy the holiday cheer without the added calories or saccharine hangover.
For chocolate cups:
1/2 cup melted coconut oil,
1/2 dark cocoa powder
6 tbsp maple syrup
1/2 cup coconut butter
3 tbsp melted coconut oil
2 tbsp maple syrup
2 tbsp peppermint flavoring (or more if you want a stronger flavor)
Combine coconut oil, cocoa powder and maple syrup in a bowl. Using a mini-muffin tin, spoon about 1 tablespoon into each mold. Let chill in fridge about 5 minutes or until the chocolate has solidified.
Meanwhile, combine ingredients for filling. Spread 1/2 tablespoon of filling evenly acrosssolidified chocolate in each mold. Then place remaining chocolate mixture on top of filling, about 1 tablespoon for each mold. Allow to solidify in fridge for another 5-10 minutes. To remove cups from mold, gently run knife along the edges until they pop out. Store in fridge for up to a month. Makes about 16 cups. Enjoy!
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