Adaptable Chocolate Butter Cups (Vegan)
Delicious raw chocolate cups that you can fill with any nut or seed butter you tolerate!
Servings 12 large butter cups
Calories 184kcal
Ingredients
- CHOCOLATE:
- ½ c . coconut oil , melted
- ½ c . cocoa powder
- ¼ c . maple syrup
- dash sea salt
- BUTTER FILLING:
- 6 T . nut or seed butter of your choice (we love the stone ground raw pecan butter from Vivapura or peanut butter best!)
- 2 T . coconut oil , melted
- 2 T . + 2 t. oat flour (I grind my own flour using Country Choice Organic Oats)
- 2 T . coconut sugar
- ½ t . vanilla extract
- dash sea salt (if nut or seed butter is unsalted)
Instructions
- Mix together the ingredients for the chocolate.
- Pour a small amount of the chocolate into each of 12 paper muffin cups (just enough to coat the bottom).
- Freeze until hardened (5-10 minutes).
- Meanwhile, mix together the ingredients for the butter filling until well combined.
- Evenly distribute the butter filling atop the chocolate in the 12 cups.
- At this point, you can freeze the filling for another 5-10 minutes or (if you're antsy like me) evenly distribute the remaining chocolate directly atop the butter filling.
- Freeze until chocolate is solid (10-15 minutes).
- Enjoy!
Notes
Nutrition facts are based on using peanut butter in the filling. WW points (new system): 5
Nutrition
Calories: 184kcal | Carbohydrates: 11.3g | Protein: 2.8g | Fat: 15.9g | Saturated Fat: 11g | Polyunsaturated Fat: 4.9g | Sodium: 58mg | Fiber: 1.6g | Sugar: 7.4g