Cashew Cream Parfait With Fruit
12th September 2018
Orange and Coconut Cake
13th September 2018
Ingredients
- 2 cups dark chocolate chips
- 1/2 cup creamy organic almond butter
- 2 tbsp organic virgin coconut oil
- 2 tbsp pure maple syrup
Servings:
Instructions
- Line 12 muffin tins with paper liners.
- Melt one cup of dark chocolate in a small saucepan over low heat until smooth.
- Stir in 1 tablespoon of Organic Coconut Oil until melted.
- Spoon 1 tablespoon of melted chocolate into each paper liner. Gently tap muffin tray on countertop to evenly distribute chocolate. Place in freezer 15 minutes.
- In a small bowl, combine maple syrup with almond butter. Stir until smooth. Remove chocolate from freezer and spoon a teaspoonful of almond butter on top of chocolate. Use fingers to smooth out almond butter and cover chocolate.
- Place in freezer 15 minutes.
- Melt the other cup of chocolate chips and stir in 1 tablespoon of Coconut Oil until smooth. Use a tablespoon to layer chocolate over the almond butter. Sprinkle with Himalayan Crystal Salt and return to freezer for 20 minutes.
- Store in refrigerator or freezer. Enjoy!
