These white chocolate cups aren’t trying to fool you. They aren’t packed full of preservatives, artificial flavors or questionable chemicals. They’re made with only four ingredients—four recognizable, easy-to-pronounce ingredients—and none of the junk that usually comes with white chocolate. So, grab your mini muffin tray and make these easy vegan and gluten-free treats. They’re honestly delicious!
Ingredients
1 cup cacao butter
1/3 cup coconut oil
1/4 cup organic maple syrup
1/3 cup finely shredded coconut flakes
Directions
- Melt cacao butter in a double boiler. In a small saucepan, bring 1/2 cup water to boil. Place cacao butter in a glass bowl, and using an oven mitt, hold bowl over pan to melt. Stir until melted, about 5 minutes.
- Remove from heat and stir in coconut oil. Once combined, stir in maple syrup and coconut flakes.
- Scoop mixture out by the tablespoon and place each into a mini muffin tray cup. Continue until all chocolate is used.
- Place mini muffin tray in fridge to harden for 1-2 hours.
Pam’s note: Try these with a dab of your favorite nut butter in the center for a fun variation!