Ingredients
Scale
- ½ cup coconut oil (melted)
- ½ cup cocoa powder
- 3–4 tablespoons maple syrup (to taste)
- ½ cup coconut butter (melted)
- ½ cup freeze-dried strawberries (crushed into a powder (reserve a few whole to garnish))
Instructions
- Line a mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold, which is what I used.
- In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.
- Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don’t use more than half the chocolate mixture for this. Place the liners in the refrigerator for about 10 minutes to harden.
- While the chocolate hardens, stir together the melted coconut butter and freeze dried strawberries. If it seems too thick, you can add a tablespoon of melted coconut oil to thin it out.
- Once the bottom layer of chocolate is hard, place about ½ teaspoon of the coconut butter mixture over the chocolate. Pour enough of the chocolate mixture over the coconut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered. Garnish with sprinkles or more freeze dried strawberries. Return to the refrigerator to harden completely.
- Store at cool room temperature, or in the refrigerator if you live in a warm climate.