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Chocolate Coconut Crunch Cups

Chocolate Coconut Crunch Cups

Move over peanut butter cups, there's a new Sheriff in Town 🤠 These Vegan/Gluten-free Chocolate Coconut Crunch Cups completely level-up a timeless treat. The amazing Laura @healthymadewell does it again with another mouth-watering recipe (and 📷's) featuring our NuttyHero Coconut Crunch 12 Nut & Seed Butter!

Chocolate Layer
• 1 cup chocolate chips (we prefer Camino semi-sweet)
• 1 tbsp melted coconut oil
Nut and Seed Butter Layer
• 1 small jar (150 g) of NuttyHero Coconut Crunch Nut and Seed butter
• 2 tbsp pumpkin seed protein powder (or vegan protein powder)
• 1 tbsp melted coconut oil
How to Make:
1. Line a muffin tray with 8 medium or 12 small liners.
2. Melt chocolate chips and coconut oil in a double boiler or microwave, until melted.
3. Using a tablespoon pour enough chocolate (about 1 tbsp) to cover the bottom of each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.
4. In another bowl, over a double boiler or in microwave, add nut and seed butter, protein powder, and coconut oil.
5. Remove cups from the freezer and pour nut and seed butter mixture evenly over each cup. Place back in the freezer to set for approx. 5 minutes.
6. Pour remaining chocolate over each cup, using just enough to completely cover the nut and seed butter layer. You can also sprinkle crushed pecans on top of each one of you like.
7. Place tray back into the freezer for about 30 minutes to an hour to set completely.
8. Indulge 😇👌
Chocolate Coconut Crunch Cups
Chocolate Coconut Crunch Cups
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