Yield 12 Cream Cups
Optional: Can also use 2 tablespoons honey or Honest Keto Maple syrup instead of stevia.
Step #1: Place shredded coconut, coconut butter, coconut oil, vanilla and stevia into a food processor and blend until well mixed.
Step #2: Use spoon to scoop out about 2 tablespoons worth of coconut mixture and place into silicone or regular muffin liners.
Step #3: Once all your muffins liners are filled, either melt coconut oil and chocolate together or melt chocolate chips.
Step #4: Use a spoon again to scoop out about 1 tablespoon of chocolate liquid and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.
Step #5: Place in freezer for about 20 minutes or until chocolate is frozen. Keep in fridge.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses Snack or Dessert
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 34 g
Total Carbohydrates 6 g
Dietary Fiber 4 g
Sugars 1 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-chocolate-cream-cups/