Popular Conditions & Diets
Ingredients
4
Time
1h 15m
Serves
6
Recipe by Tina Gravalos
Ingredients
4
Time
1h 15m
Serves
6
1 cup
Dairy-Free Chocolate Chips
4 tsp
Coconut Oil
7 tsp
Cashew Butter
6 Tbsp
Flaky Sea Salt
Dessert
Gluten-Free
1
Line a muffin pan with muffin muffin liners.
2
In a small saucepan on low heat, add the coconut oil and chocolate chips. Stir continuously to melt the chocolate and to ensure it doesn’t burn.
3
Once melted, pour approximately one tablespoon of melted chocolate into each muffin liner. Sprinkle a pinch of salt into each cup. Set the rest of the melted chocolate aside.
4
Put in the freezer for 15 minutes.
5
Remove from the freezer and add approximately one tablespoon of cashew butter to each cup.
6
Top each cup with the rest of the melted chocolate and sprinkle sea salt into each cup.
7
Put back in the freezer for 30 minutes to 1 hour.
8
When ready to eat, remove the paper and thaw for five to ten minutes.
9
Notes: No cashew butter - use peanut butter, almond butter, tahini.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
