Toasted Pecan + Raw Chocolate Cups

Toaster Pecan and Peanut Butter Raw Chocolate Cups

Makes: 12 Mini Cups 

INGREDIENTS

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 

METHOD 

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!