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Nikki's Ginger Cacao Coconut Butter Cups

Nikki's Ginger Cacao Coconut Butter Cups

Ingredients and Instructions:

Toasted coconut butter: 
  • Preheat oven to 350F. 
  • Spread coconut shreds or flakes in a flat layer on a baking tray. Toast for 15 minutes, stirring every 3 minutes. 
  • Add to food processor and blend on high until it gets creamy (may have to scrape the sides a few times as you are processing or add coconut oil to make it go faster).
For the cups:
  • Mix Karen Berrios Cacao Powder, coconut oil, and ground ginger in a bowl and add to silicone molds. 
  • Top with coconut butter and then more of the chocolate mix. 
  • Freeze until set (about an hour)

Courtesy of Nikki Jahnkee @its_nicolettemarie

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