Makes: 16 small cups
¼ Cup Coconut oil
¼ Cup Coconut butter
½ Cup Raw cacao powder
2-3 Tablespoons Low carb granulated sweetener (depending on preferred sweetness)
Crushed pecans, for topping (optional)
1. In a small pot, combine coconut oil and coconut butter. whisk over medium heat until melted together. Add cacao powder and sweetener and whisk until sweetener has dissolved completely. Adjust sweetness to desired taste. Set aside and allow the mixture to cool slightly, this will make it easier to work with.
2. Spoon approximately 1 teaspoon into each muffin liner. When all the liners have chocolate in them, tilt the pan in a circular motion to get chocolate up the edges of the liners. Place in the freezer for 2-3 minutes, then once again tilt the pan in a circular motion making sure to get the chocolate up the sides of the moulds. This ensures that the pecan butter stays contained in the centre. Freeze for 10-15 minutes until they are fully set, reserving the remaining chocolate for the top.
3. Fill each chocolate base with a small amount of pecan butter. Smooth the tops with a spoon and add the remaining chocolate over the filling, making sure to completely cover it. If your chocolate has hardened, simply warm it back up on stove top for a minute or two.
4. Top each with crushed pecans and a sprinkle of sea salt if desired. Place them back in the freezer and let them chill for 30 mins, or until they are completely hard. Store in the fridge or freezer as the coconut oil will melt at room temperature.