Coconut Cacao Cups
This celebrates two of our favourite ingredients, the truly awesome cacao and coconut! Oh, and there is some delicious macadamias too. All ingredients are natural and free of sugar, wheat and dairy, and the cupcake size keeps them portion controlled so you can enjoy a couple at a time. I have a honey jar in the picture but always use maple syrup or rice malt syrup in the recipes, unfortunately the jar was empty by the time we took the photo so I used props from the cupboard. Hope you like, BB xxx
¼ cup coconut oil
¼ cup pure rice malt syrup
¼ cup raw cacao powder
or melt your favourite organic chocolate
1/2 cup macadamias, soaked for at least four hours
2 tablespoons cacao
½ cup pure rice malt syrup or maple syrup
1 cup cacao butter, melted
The Bondi Baker Method
Step 1- Add the coconut oil, maple syrup and cacao to a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce. Pour the mixture into well greased cupcake tins slice tins press it down to form the base. Place in the freezer until firm.
Step 2- Put the topping ingredients into your food processor and pulse until really creamy. Pour the mixture on top of the base and return it to the freezer to set. Then remove it from the tin and store it in an airtight container in the fridge.