Featured Recipe by Sarah//Cookathome.info
Photo by Sarah//Cookathome.info
These cups are paleo, gluten-free, dairy-free, vegan and has no refined sugar. Thanks Sarah!
*For original post, please see link above.
Ingredients:
For the chocolate layer
- 3/4 cup raw cacao butter
- 3 tbs cocoa powder or cacao powder
- 2 tbs honey or maple syrup
For the turmeric layer
- 4 tbs coconut butter
- 1 tbs coconut oil or MCT oil
- 1/4 tsp ground turmeric or 1 Pranayums spice shot
- 3 tbs honey or maple syrup
- 2 tbs unsweetened almond milk
- 1 tbs shredded coconut
For the matcha layer
- 1/4 cup coconut butter
- 3 tbs honey or maple syrup
- 1 tsp vanilla extract
- 1 tbs matcha powder
Instructions:
For the chocolate layer
- Prepare a muffin tin with muffin liners - either silicone or paper. If using paper liners, spray with a non-stick spray.
- Melt the cacao butter, either on the stove top or in the microwave, until liquid.
- Add the cocoa powder and the 2 tbs honey and stir until smooth.
- Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each. Chill in the freezer while making the next step.
For the turmeric layer
- Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.
- Mix in the turmeric/Pranayums and honey until smooth. Add in the coconut and combine well.
- Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed. Chill in the freezer while making the next step.
For the matcha layer
- Warm the coconut butter to enable stirring.
- Add in the honey, vanilla and matcha and stir to combine well.
- Remove the chocolate/turmeric cups from the freezer and top each with approximately 2 tbs of the matcha layer. Chill in the freezer for at least 30 minutes to set.
