Ingredients
Scale
- 1 12oz bag of dark chocolate chips
- 2 TBS coconut oil (shortening can also be used)
- 2/3 cup (approximate) cashew butter
Instructions
- Prepare a muffin tin with standard baking papers and set aside.
- In a double boiler over low heat, slowly melt chocolate with shortening until smooth. Remove from heat.
- Spoon a small amount of melted chocolate into the baking papers.
- Add a small dollop of cashew butter to each cup.
- Top with more chocolate until cashew butter is covered.
- Refrigerate or freeze cups until firm, remove papers and continue to store in refrigerator until ready to serve. Keep leftovers chilled so that the chocolate stays hardened.
- Prep Time: 5 mins
