Print Recipe

Easy keto chocolate almond cups

Prep Time15 mins
Freezer time10 mins
Servings: 16

STUFF YOU NEED

For the base

  • 1 cup almond meal 
  • 1/4 cup raw cacao 
  • 1 tbs coconut oil 
  • 1/2 tbs xylitol 
  • 1/4 cup desiccated coconut 

For the filling

  • 3/4 cup almond butter 
  • 2 tbs xylitol 
  • 1 1/2 tbs coconut flour 
  • tsp Teelixir Immune Defence Mushroom Blend

For the topping

  • 1/2 cup coconut oil 
  • 1/4 cup raw cacao 
  • 1 tsp xylitol 

NOW WHAT

  • Grab a baking tray and place about 16 silicone cupcake moulds on it.

For the base

  • Place all base ingredients in a blender or food processor. Whiz until well combined.
  • Spoon out the mixture evenly across all cupcake moulds. Use your fingers to press the mix down into moulds. Set aside for now.

For the filling

  • Place all the filling ingredients in the blender or food processor (no need to rinse it) and whiz until smooth.
  • Spoon out the filling mixture evenly across all cupcake moulds. Use the back of a spoon to smooth out filling mixture. Set aside for now.

For the topping

  • Place all the topping ingredients in the blender or food processor (no need to rinse it) and whiz until smooth.
  • Evenly pour the chocolate topping out into moulds.
  • Place into the freezer for at least 20 minutes or until set.
  • Store in an airtight container in the freezer.

MERRYMAKER TIP

Don't like almonds? Swap to macadamia nut butter... YUM!