We believe White Chocolate and Coconut are a perfect match. Agree?! You will once you've tried these cute little cups that have a creamy, fudge like texture that just melt in the mouth. Great as an after dinner treat or with a cup of tea.
Equipment
- Mini Cupcake Cases
- Bain-Marie Dish
- Saucepan
- Wooden Spoon
- Freezer
Ingredients
- 2 Tbsp Cashew Butter
- 2 Tbsp Desiccated Coconut
Method
- Firstly, lay out the mini cupcake cases on a tray.
- Next, on a low heat boil some water in the saucepan. Place bain-marie into saucepan making sure it doesn't touch the water inside.
- Pop the cacao butter into the bain-marie. Melt and stir it until it is liquid.
- Then, stir in the cashew butter and half of the maple syrup so that everything is well combined.
- Add into the mix the remaining maple syrup and mix well.
- Take bowl off the heat and gently stir in the desiccated coconut.
- Finally, fill your cases with the mixture and leave to set in the freezer for at least 2 hours.
- Share and enjoy with friends!
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Notes
Cashew Butter could be swapped with Organic Raw Almond Butter or Organic Raw Walnut Butter, dependant on your preferred choice of nut! You may also wish to swap Maple Syrup for Organic Agave Syrup which is a quality sugar alternative.
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