Description
Scale
Ingredients
Base Layer
- 3 tablespoons melted coconut butter
Middle Layer
- 1/4 cup unsweetened creamy sunflower seed butter
- 2 tablespoons pure maple syrup
- 2 tablespoons virgin coconut oil (softened)
- 1/2 teaspoon pure vanilla extract
- Pinch fine sea salt
Top Layer
- 3 tablespoons virgin coconut oil (melted)
- 1/2 cup unsweetened cocoa or cacao powder
- 2 tablespoons pure maple syrup
- Pinch fine sea salt
Instructions
- Melt the coconut butter over the lowest heat in a saucepan until liquid.
- Spoon a scant teaspoon of melted coconut butter into a mini-cupcake liners. Place in the freezer.
- In a small bowl, stir together the sunflower butter, maple syrup, oil, vanilla, and salt until smooth. Add a scant tablespoon of filling on top of each coconut butter layer. Smooth out and place in the freezer to harden.
- Melt the coconut oil in a small saucepan. Remove from heat and whisk in the cocoa powder, maple syrup, and salt until smooth.
- Add a spoonful of melted chocolate on top of each cup, almost to the top.
- Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in freezer.
Notes
Adapted from Oh She Glows