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.