Almond Crunch Cocoa Cups

Almond Crunch Cocoa Cups

Ingredients

• 2 tbsp MCT oil

• 1/4 cup Cacao powder, raw

• 1 tbsp honey, raw

• 2 tbsp slivered almonds

Instructions

1. Make ready four silicon muffin cup moulds.

2. Place a stainless-steel bowl over a pot of simmering water. Add the coconut MCT oil to the bowl and let it melt.

3. Add the cacao powder and honey to the coconut MCT oil. Mix it well with a whisk.

4. Divide the chocolate mixture into two separate bowls. Use all the content from only one of the bowls to make the base of the chocolate cups.

5. Scoop the mixture into the bottom of the muffin cups and evenly distribute it amongst all of the cups.

6. Place the muffin cups in the freezer until they set, about 10 to 15 minutes.

Toasting the Almonds:

1. Heat a small heavy saucepan on medium - high heat. Add sliced almonds and stir often until golden brown. Once toasted, roughly chop almond slices using a knife.

For the Filling:

1. Remove the muffin cups from the freezer.

2. Place 1/2 tbsp of chopped almonds in the centre of each of the chocolate bases.

3. Using the second chocolate mixture, add the mixture over the almonds in each muffin cup. Distribute the mixture evenly amongst each base.

4. Place the muffin cups back in the freezer for 10 to 15 minutes.

   medium-high

   
   

   Enjoy!

   
   

   By Jenna Mars RHN