These cute little cups were made over the Easter weekend using some Easter eggs that I didn’t want to eat or waste so I decided to share the love and turn them into a treat I could take to Easter lunch and serve with dessert.
In Easter 2018 I did not eat one single Easter egg as I was right in the middle of my gut healing journey. Now that my gut health has improved so much I was able to enjoy treats over Easter! In fact I ate an entire Lindt bunny one evening and woke up the following morning feeling completely fine!
This is certainly not something I can do on the regular but I believe in a balanced diet and if I want to eat chocolate every now and then I’m so pleased to know that my body can tolerate it ?.
If you find yourself with an overload of chocolate after holidays like Easter and Christmas, try using it in some baking and share your creation with family and friends – I guarantee they will be impressed!
I made these in less than 10mins and they took about half an hour to set in the fridge.
• 30g vanilla protein (I use vegan protein)
• 30g coconut/almond flour
• 1/2 tsp vanilla essence
• 55g @mayversfood natural peanut butter
• 15g pure maple syrup or sugar free maple syrup (can sub for honey or rice malt however I have not personally tried this)
• 70ml almond milk, I use @vitasoy_aus_nz
Mix everything together in a bowl and press down into a mini muffin pan or silicone ice cube tray.
Melt any type of chocolate with half a teaspoon of coconut oil and spoon over each cup.
Place in the fridge for 30mins to set and you are done!