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32C Chocolate Cups
- cupcake or mini liners
- nut butter of choice (peanut, cashew, coconut…)
- your favorite chocolate
- sweetener (if you use Bakers chocolate)
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1. Melt your chocolate, or make up a batch of Homemade Chocolate Butter  (for 100% raw nut butter cups).If you’re using unsweetened chocolate, add some liquid sweetener unless you like the bitter taste of 100% chocolate.
2. Scoop about a tablespoon of the melted chocolate (15g) into each cupcake liner.
3. Stick the liners in the freezer for about ten minutes (to harden a little), then scoop about a tablespoon of the nut butter on top of the chocolate.
4. Top with about another tablespoon of melted chocolate, and stick back in the fridge or freezer til hard.
Here’s a picture tutorial:
Step One: Melt your chocolate or make the chocolate butter recipe linked above (for raw nut butter cups). If you’re using unsweetened chocolate, add some liquid sweetener unless you like the bitter taste of 100% chocolate.
Step Two: Scoop about a tablespoon of the melted chocolate (15g) into each cupcake liner.
Step Three: Stick the liners in the freezer for about ten minutes (to harden a little), then scoop about a tablespoon of nut butter on top of the chocolate.
Step Four: Top with about another tablespoon of melted chocolate, and stick back in the fridge or freezer til hard. Do I need to write Step Five? Well, just in case…
Step Five: DEVOUR your creations!
