Dark Chocolate Coconut, Almond Butter and Raspberry Preserve Cups

Source: primalblissnutrition.com
Course: Desserts
Preperation time: 20min
Cooking Time: 0min
Serves: 12

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
3/4 cup Shredded Coconut 0 0 1 1 2 2 18 18
1/2 cup Coconut Oil(s) 0 0 0 0 9 9 78 78
2 Bar(s) Dark Chocolate 1 1 8 8 7 7 101 101
1 Pinch Sea Salt 0 0 0 0 0 0 0 0
1 Jar Almond Butter 0 0 0 0 0 0 0 0
1 Jar Raspberry Preserves 0 0 0 0 0 0 0 0
1 Teaspoon Vanilla 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 1 9 18 198
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Instructions

  1. Line a muffin pan with 12 cupcake liners
  2. In a small saucepan melt the chocolate with the coconut oil, vanilla, sea salt, and 3/4 cup of the shredded coconut.
  3. Using a spoon spoon a small amount of melted mixture into each of the cupcake liners (about 1/2 inch).
  4. Put the tray into the freezer for about 15 minutes and then remove it.
  5. Spoon about 1/2- 3/4 tsp of raspberry preserves on top of each one.
  6. Spoon about 1/2 – 3/4 tsp of almond butter on top of the jelly.
  7. Spoon the remaining chocolate mixture on top of each one, and sprinkle some shredded coconut on top. Immediately stick the batch back in the freezer before the coconut sinks in!
  8. Wait about 15 more minutes and they are ready to remove from cupcake liners and place on a plate. Store in the freezer, especially in the summertime as they melt easily.

 

Visit primalblissnutrition.com for the full instructions.

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