one thing i cannot go without every single day is chocolate after i eat my lunch.
is that weird?!
literally the moment i finish my lunch i immediately crave the rich, creamy, intense flavor of chocolate!
just a little bit does the trick, nothing over the top. then i’m happy and satisfied!
so lately i’ve been reaching right into the freezer and grabbing one of these little guys..
they’re packed with healthy fats, super low-carb and so full of flavor that one is enough!
i mean i can always ‘have room’ for more, but it literally hits the spot with just one.
and they’re SO easy to make, so i make a whole batch in a few minutes, and because i keep them in the freezer they last me for days and never go bad!!
so who’s ready for this sweet-tooth-curbing TWO ingredient mini-treat?!
Chocolate Coconut Cream Cups
that’s it!!! awesome right?!
Step 1: Melt 1/2 of the chocolate either in the microwave, stirring every 20 seconds, or over a double broiler. Placing a glass bowl in a 1 inch water-filled pan and heat, consistently stirring.
Step 2: Take out a mini-muffin/cupcake pan (or any mold!) and give it a spray with some coconut flour spray. then pour in your melted chocolate filling only enough to cover the bottom of the molds, if using a mini-muffin pan it will make 7 cups total.
stick the pan in the freezer for about 10-15 minutes or until chocolate is hard.
Step 3: when it’s almost time to remove your pan from the freezer, in a glass bowl melt your coconut oil for about 45-50 seconds in the microwave.
Step 4: take out your mini-muffin pan and begin to evenly pour in your melted coconut oil, filling about half way full. Then stick back in the freezer, for about 10 minutes or until the coconut oil is hardened.
Step 5: melt the other half of your chocolate, then when your coconut oil is hardened, take that out and pour the rest of your melted chocolate evenly over top. pop back in the freezer then enjoy when they’re hardened!!