This is a super quick and easy recipe to make and it’s:
– Refined sugar-free
Takes approximately 10 minutes to make and then about 30 minutes to set in the freezer.
Makes 6 Nut Butter Cups (like Reece’s Peanut Butter Cups but better!)
2 tablespoons of cacao powder – I recommend Organic Raw Cacao Powder and really rate this one.
2 tablespoons of coconut oil – I really like deodorised Coconut Oil so you don’t get that overpowering Coconut Taste, I recommend this one.
3 teaspoons of maple syrup (Organic pure Canadian Maple Syrup if possible)
6 teaspoons of Norty Salted Caramel Cashew Nut Butter
Pinch of Salt
Melt your oil, cacao powder and maple syrup in a pan.
Fill cupcake cases or a cupcake tray with a layer of chocolate sauce.
Add a teaspoon of Norty to each cup.
Cover with more chocolate sauce and a sprinkling of salt.
Set in freezer for at least half an hour!
Dust with cacao powder and devour.