I’m now 36 days into my Whole 60 and have been doing so well. But this past weekend was tough: surrounded by delicious foods and decadent drinks. I was pissed off at my food.
So last night, while gearing up for snowmageddon in Nova Scotia, I made these complian nut butter cups.
I made only a few and they have been serving their purpose. Cocoa, coconut oil, sunflower seed butter. That’s it. Easy peasy! Completely satisfied ( except for the weather. #snowpocalypse )
Measurements can be estimated. I made a half dozen cups and used 2 teaspoons of coconut oil, a teaspoon of cocoa, and a another half teaspoon of coconut oil and a tablespoon of sunflower nut butter for the center.
1. Melt coconut oil or butter over a double broiler (you can use a microwave). Once thoroughly melted, blend in the cocoa until completely smooth as liquid. Pour half of this into mini muffin tins or ice cube tray and place in the freezer.
2. Melt coconut oil or butter over a double broiler . Once thoroughly melted, blend in the nut butter of choice and stir until completely smooth. Pour this mixture over the frozen chocolate bottoms and freeze.
3.Re-warm an pour remaining chocolate mixture onto the nut butter cups to complete the third layer. Freeze. ENJOY!