Keto Chocolate Nut Butter Coconut Cups With Sea Salt

These delicious treats will never dissapoint!  I have enjoyed these from time to time on my Ketogenic journey and they are the perfect “fat bomb”!  Full of healthy fats, they are satisfying and will hit the spot!

First start with 85% dark chocolate (or darker!)

Then add some coconut oil.  This helps the chocolate become more firm and it is a great way to add a healthy fat!  Melt the chocolate in a double boiler or in your microwave.

Line your mini muffin tin with disposable baking cups.

After melting the chocolate, place some in each cup and then push it up with a spoon to cover the edges of the baking cups.  Then place the muffin tin in the freezer to set.

While the dark chocolate is setting, combine your favorite nut butter with coconut manna.  I used Yumbutter, an unsweetened blend of almond butter and sunflower butter.  You can use whatever nut butter you prefer, but I would recommend that it is unsweetened.

Melt the nut butter and coconut manna in your double boiler or microwave.

Take your muffin tin out of your freezer.

Then add the nut butter and coconut mana mixture and put it back in the freezer for a few minutes until it is set.

Then take your muffin tin out of the freezer again and add another layer of the dark chocolate.

Sprinkle the top with a little sea salt.

Then place the muffin tin back into the freezer until they have set.

And there you have it!  A delicious Keto treat!  Keep them in the freezer and then let them sit out for a few minutes before enjoying!

To You In Good Health,

Vanessa

 

If you want to address your health concerns and would like to find out how to reach your health goals and learn more about The RESTART® Program sugar detox group class, you can contact me here.

Disclaimer: I do not diagnose or treat disease, but instead make nutritional recommendations for balancing the body and promoting optimal wellness.  Nutritional Therapy Practitioners are approved by the NTA as a certifying organization, but are not licensed or certified by any state.  I am not, nor do I represent myself as a dietitian or nutritionist.

Keto Chocolate Nut Butter Coconut Cups With Sea Salt

Prep Time 15 minutes
Total Time 45 minutes
Servings 24 mini cups
Author Vanessa Wochner, Live The Life Nutrition

Ingredients

  • 12 ounces 85% dark chocolate chopped
  • 2 Tbls coconut oil cold pressed, extra virgin
  • 1/2 cup Yumbutter almond and sunflower butter unsweetened
  • 1/2 cup coconut manna
  • sea salt course ground
  • 24 mini muffin disposable cups

Instructions

  1. Melt the chocolate and coconut oil in a double boiler or microwave.

  2. Line a mini muffin pain with disposable muffin cups.

  3. Scoop 1-2 teaspoons of the melted chocolate into the muffin cups.

  4. Push the chocolate up and around the edges of the muffin cups.

  5. Place the muffin tin in the freezer for about 5-7 minutes so that the chocolate will set.

  6. While the chocolate is setting, in a small bowl, add the nut butter and coconut manna and then melt the two ingredients in a double boiler or in your microwave.

  7. Mix the nut butter and coconut manna until it is well combined.

  8. Take the muffin tin out of the freezer.  Add 1-2 teaspoons of the nut butter and coconut manna mixture to the middle of the cups.  Then place the muffin tin back into the freezer to set for another 5-7 minutes.

  9. Take the muffin tin out of the freezer again. Add an additional layer of melted chocolate to fill the cup.

  10. Add a few sprinkles of sea salt and pace the muffin tin back into the freezer for another 5-7 minutes.

  11. You can store them in the freezer or refrigerator in an airtight container until you are ready to enjoy them!

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