Toasted Pecan + Raw Chocolate Cups
Toaster Pecan and Peanut Butter Raw Chocolate Cups
Makes: 12 Mini Cups
1/2 cup Peanut butter or nut butter of choice for a paleo version such as almond or cashew
1/4 cup Coconut oil
2 tablespoons Maple syrup
1/4 cup Cacao powder
pinch of Himalayan salt
1/2 cup Pecans
Place all ingredients (reserving pecans) in a small pot on the stove. Melt on low/medium heat stirring occasionally until liquid and well combined.
In a small pan on the stove lightly toast pecans for 1-2 minutes until fragrant.
Using a silicon mini-cupcake or chocolate mold place 3-4 pecan nuts in the bottom of each well. Pour melted chocolate mixture over nuts and fill each cup 3/4 full.
Refrigerate for 15 minutes in the freezer until set.
Best consumed directly from the freezer. When ready to serve sprinkle tops of each cup with a little pinch of himalayan salt. Yum!