This is a big hit here, and is my go-to recipe for a filling snack without a lot of carbs. This recipe is from my Menu Mailer. These need to stay refrigerated or frozen, but they do great on the go or in a lunch box with an ice pack or in winter. Kids like the mini cups best as they don’t melt before they can eat it all. I did both mini and regular sized cups and kept the layers fairly thin. A regular muffin cup-size makes a great size for an adult’s afternoon snack. These are only slightly sweet, if your family likes sweet things you’ll need to increase the honey or stevia or combine the two.
From Cooking Traditional Food’s Menu Mailer Volume 3 Week 44
1¼ cup coconut oil
scant ¾ cup cocoa powder
2 Tbs honey or to taste (I used vanilla stevia and omitted the extract)
2 tsp vanilla extract
¾ cup nut butter of your choice (I used sunflower seed butter, but peanut butter works, too)
Line a muffin tin or mini muffin tin with parchment paper liners and set aside. In a saucepan, heat 1 cup of coconut oil over low heat until melted. Whisk in the cocoa powder, 1 Tbs honey and 1 tsp vanilla until smooth. Taste and adjust the sweetness to your family’s preference. Coat the bottom of each muffin cup with a thin layer of the chocolate mixture and swirl to coat the sides of the cups. Place in the freezer for 15 minutes or until solid. Set the remaining chocolate mixture aside.
In a second saucepan, heat the remaining ¼ cup of the coconut oil over low heat until melted. Whisk in the nut butter, 1 Tbs honey (omit if you don’t want them sweet), 1 tsp vanilla extract and salt until smooth. Spoon a small amount of the nut butter mixture in the middle of the cup, over the chocolate layer in each muffin cup and return to the freezer for 15 minutes or until solid.
Reheat the chocolate mixture over low heat if it has solidified and put a thin layer of the chocolate over the nut butter layer until the nut butter is completely covered. Return to the freezer until solid.
Continue building cups new until you use up the remaining mixture, or freeze the remaining mixture to build cups another day. Store these cups in the fridge or freezer or they will melt.
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I was wondering if you have a certain type of cocoa powder you recommend? Is there a higher quality, “more-TF” kind that I should use, or is regular ol’ Hersheys okay?
I use regular cocoa powder. Hersheys or Frontier, depending on which I can get.
There’s a yummy rich chocolate that is high in fat that I get from my friend’s MIL in NY. It’s SO yummy!
Mmm – love coconut oil treats!
For awhile I made similar treats, … I grind OG sunflower seeds with flax & shredded OG coconut – I use a seed grinder (electric coffee mill) & put in, & keep any extra in the freezer.
If you use carob with the chocolate, cut down need for sweetening, as it’ & the shredded coconut are naturally sweet!
I might use 1 Tbsp honey, add a tsp maple syrup & tsp cinnamon & a pinch of cardamom … we have OG Aunt Patties cocoa powder at our Natural Food Grocery, I get it in bulk, also the OG carob.
Another fun chocolaty treat is to stir pomegranate seeds into melted chocolate (I used the soy/dairy free chips from our N F Grocery, but want to experiment with coconut oil & chocolate) …..
KerryAnn Foster says
Dia, the pomegranate sounds yummy! I’ll have to try it.
I need to find some carob that is not run on shared equipment so I can have it again. I haven’t had carob since my diagnosis in 2006.