These cups happened by chance, purely because our ingredients were few and far between so we had to keep it really basic, a great recipe that can be easily modified between nut butter of preference, as well as sweeteners and toppings.
100g Natural Roasted Cashew Butter
15g Gluten-Free Quick Cook Oats
1 Tbsp Sukrin
40g Coconut Oil
4 Tbsp Almond Milk
4 Tbsp Cocoa Powder
1 Tbsp Sukrin
4 Drops Liquiflav Chocolate
Mix cashew butter, oats and sukrin until your reach a semi sticky/doughy consistency, then press them into muffin silicone molds. Place in freezer while you make the topping.
In a pan (or bowl in microwave) melt coconut oil and with a whisk, mix in the remainder of the ingredients.
Take bases out of freezer and pour chocolate mix over them and place back in the freezer until solidified.
We kept it pretty simple, but a combination of dried fruit or nuts would work really well too. Or if you want a higher protein chocolate topping, try using this recipe over the top instead:
Recipe yields 6 cups.
188 Kcals | 16.8F | 10.4C | 5.4P
For more delectable, exquisite recipes and nutritional options please visit the wonderful and talented The Muscle Bakery.
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