No Bake Paleo Coconut Butter Cups
Ingredients
The cups
-
2
cups
unsweetened shredded coconut
-
2
tbsp
almond butter
-
1
tbsp
raw honey
-
4
tbsp
collagen
-
1
pinch
sea salt
The topping
-
½
cup
dairy-free chocolate chips or dark chocolate, melted
Instructions
- Process the shredded coconut in a food processor until it becomes smooth coconut butter.
- Add almond butter, honey, collagen, and a pinch of sea salt to the coconut butter and pulse until combined.
- Line a mini muffin tin with parchment liners and spoon the mixture into each liner to create 12 cups.
- Melt the chocolate chips using a double boiler or microwave, stirring frequently.
- Pour the melted chocolate over the coconut butter mixture in the muffin tin.
- Freeze the cups for about 30 minutes to set.
- Once set, remove the cups from the muffin tin and store in the fridge or freezer.
Nutrition Facts (estimated)
Servings
12 mini cups
Calories
150
Total fat
12g
Total carbohydrates
10g
Total protein
3g
Sodium
5mg
Cholesterol
0mg
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