Ingredients:
Chocolate:
½ cup organic raw cacao butter
2 tbs coconut oil (melted)
¼ cup maple syrup
¼ cup organic raw cacao powder
Coconut-tahini filling:
½ cup tahini
2 tbs maple syrup
½ cup desiccated coconut
2 tbs coconut oil (melted)
Pinch of Himalayan salt
3-4 capsules Vital Food (open capsule)
Method:
- Melt cacao butter in a saucepan on low heat. Once melted turn off heat. Add in maple syrup and combine well with a whisk. Add in cacao powder and whisk together well.
- In a greased or silicone mini muffin tray. Spoon 1-2 tsp of chocolate in each hole – be sure to use only half the amount of chocolate.
- Place in the freezer to set.
- In a bowl combine all of the filling ingredients together with a fork or spoon.
- Retrieve the chocolate from the freezer. Spoon 1-2 tsp of tahini mixture into each mini-muffin hole. When all of the tahini mixtures are used, place back in the freezer for 5-10 minutes.
- Spoon remaining chocolate over each tahini layer. Place back in the freezer to set for 15-20 minutes. Remove from tray and store in an air-tight container in the freezer.
Enjoy!
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