Coconut cream cups

Prep: 40 mins, Cooking: 5 mins
Rate this recipe
Little chocolate pleasures filled with protein.

By Food24 October 15 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

1 ½ cups coconut oil — melted
1/2 cup cacao powder — raw
1 Tbs barley malt syrup
2 Tbs chia seeds
1 can coconut cream
Tap for ingredients
Tap for ingredients

Method:

Soak the chia seeds in water for half an hour.
   
Melt the coconut oil in the microwave or a double boiler.
   
Add the cacao powder, barley malt syrup, the soaked seeds and mix together.
   
Pour some of the mixture into each cupcake mould, until each are about 1/4 of the way full.
   
Set in the fridge for a few mintues.
   
Add a teaspoon of coconut cream into each mould, on top of the semi – set chocolate mixture.
   
Top with the rest of the chocolate mixture.
   
Refrigerate for a couple of hours until set.

Recipe reprinted with permission of TheGreenZucchini. To see more recipes, click here.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.