Valentine's Day is approaching...give your special someone some love with these chocolate strawberry cups (gluten free, paleo, and vegan)!
1/2 cup coconut oil (melted)
1/2 cup cocoa powder
3-4 TBSP maple syrup (to taste)
1/2 cup freeze dried strawberries crushed into a powder (save a few whole to top the cups)
optional cacao nibs for garnish
Line a mini muffin tin with small cupcake liners.
In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 TBSP maple syrup. Taste it, and add more if you would like it sweeter.
Pour a small amount of the chocolate mixture into the bottom of each liner until it is thinly covered. Do not use more than half the chocolate mixture for this step. Refrigerate for about 10 minutes to harden.
While the chocolate hardens, stir together the melted coconut butter and freeze dried strawberries. If it seems too thick, add a tablespoon of melted coconut oil to thin it out.
Once the bottom layer of chocolate is hard, place about 1/2 tsp of the coconut butter mixture over the chocolate. Pour enough of the chocolate mixture over the coconut butter to cover it completely. If at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered. Garnish with sprinkles and cacao nibs. Return to refrigerator to harden completely.
Store at cool room temperature, or in the refrigerator if you live in a warm climate.
Enjoy this yummy, healthy treat this Valentine's Day and share with anyone who would love this recipe!
Recipe by Tasha Mixon
Photo credit Rachel Connors