CHOCOLATE CHERRY CUPS
SERVES 18 CUPCAKES
1/2 cup (120 ml) melted coconut oil
1/3 cup (25 g) cocoa powder
1/2 cup (120 ml) agave nectar
18 dark sweet cherries, pitted
1/4 cup (35 g) toasted cashews, finely chopped
1/4 tsp. coarse salt
NUTRITIONAL VALUES
Calories: 161kcal
Fat: 7.2g (5.5g S.Fat)
Carbs: 24.4g
Protein: 0.9g
Sugar: 2.2g
Sodium: 42mg
METHOD
Place 18 mini-cupcake liners in a 24-count mini-cupcake pan. In a mixing bowl, combine the coconut oil, cocoa powder, and agave nectar until well combined. Fill each of the 18 mini-cupcake liners with 1 teaspoon of the chocolate mixture.
Set a pitted cherry in each cup, then top with 1 1/2 teaspoon chocolate mixture, toasted cashews, and coarse salt. To set, place in the freezer for 35 to 40 minutes. These cups should be kept in the refrigerator.
Set a pitted cherry in each cup, then top with 1 1/2 teaspoon chocolate mixture, toasted cashews, and coarse salt. To set, place in the freezer for 35 to 40 minutes. These cups should be kept in the refrigerator.
RECIPE NOTES
If you have a metal drinking straw in your kitchen, use it to pint fresh cherries by inserting the stem through the straw's opening and pushing through the cherry.
