Dark Chocolate Cups
This is a variation of a recipe my sister-in-law shared with me. I have made a number of variations of this recipe, including omitting the nuts and adding red pepper flakes to add a little kick. - Melissa St. Laurent
Prep Time: 10 Minutes
1 cup unsweetened cocoa powder
1⁄2 cup coconut oil
4 Tbsp. honey or pure maple syrup
1 tsp. vanilla extract
1/4 cup almonds, pecans, or walnuts (optional)
Sea Salt (optional)
Melt coconut oil in sauce pan. (This is not necessary during summer if you live in Southeast Georgia)
Stir in remaining ingredients.
Insert cupcake liners into muffin tins.
Pour chocolate mixture into cupcake liners. (About a 1/4" deep if using full size tins or 1/2" for mini muffin tins.)
Sprinkle tops with sea salt if desired.
Place in freezer until firm, about 20 minutes.
Finished chocolates can be stored in a tupperware container in the freezer.