Recipe (Paleo, Keto, Vegan, Gluten Free recipe)
Cups
- 250g 85%+ dark chocolate
- 2 tsp coconut oil
Filling
- 1/2 cup coconut butter
- 1 tsp PureChimp matcha
- 1/4 tsp vanilla bean
- 30g pistachio nuts
Topping
- Flaked sea salt
- Chopped pistachio nuts
- Dusting of Matcha
Directions
1. Add 12 cake cases to a cake tin.
2. Chop the chocolate and melt on low heat, gradually adding coconut oil until glossy (do not overheat!)
3. Once melted, remove the pan from heat.
4. Add 1 tbsp of melted chocolate to each cake case - put in a freezer until set (around 10 mins.)
5. Meanwhile, place softened coconut butter, matcha, vanilla bean and pistachios in food processor and pulse.
6. Remove chocolate from freezer and add 2 tsp of the filling to each cake case.
7. Return to freezer for 5 mins.
8. Reheat remaining chocolate and add 1tbsp to each cup. Covering the filling.
9. Sprinkle over toppings and return to freezer for 20 mins.
John
Your recipe looks perfect, surely going to try in future.
Great post.