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TREE NUT BUTTER CUPS

  • 125g Nutcessity Cashew Brazil & Coconut spread
  • 150g Dark chocolate
  • 100g Coconut oil

Melt the oil & choc over a low heat until lovingly combined.

Distribute half the mixture into 7 muffin cases, within a muffin tray. Freeze for half an hour.

Evenly distribute half the nut butter on top of the choc, before pouring over the rest of the choc mix (you may need to melt this again slightly).

Freeze again; but keep stored & eat from the fridge.

Eat with... a cuppa t or c!

 

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