I hope everyone’s had a great week so far 🥰 I’ve been studying whenever I have spare time because exams are coming up in a few weeks time! 📚 Fingers crossed I pass my chemistry exam 😅
Anyway, I thought I’d these Choc n’ Coconut Cups with you all 🍫 All you need is 6 ingredients, a little bit of time and you’ll have around 9 dessert cups for you to enjoy ✨
Also, Feel free to use ‘TESSA12’ for some money off your first tropeaka purchase 🥰
1 cup cacao butter or vegan chocolate
2 tbsp tropeaka cacao
1 & 1/2 tbsp maple syrup
3/4 shredded coconut
1 tbsp rice malt syrup
1/2 tsp vanilla extract
1️⃣. Put around 4cm of water in small saucepan and bring to boil. Place small bowl on top of saucepan, add cacao butter (or vegan chocolate) and melt. Stirring until liquified.
2️⃣. Once liquified, turn off heat and add tropeaka Cacao powder and maple syrup. Stir until combined.
3️⃣. Pour about 0.5cm of chocolate into silicon cupcake mould to form base and place in freezer for 15 minutes, or until set
4️⃣. Meanwhile, in a food processor combine coconut, rice malt syrup and vanilla extract. Process until ingredients stick together (this shouldn’t take long)
5️⃣. Take bases out of freezer and fill mould with filling until half full. Pour remaining melted chocolate over filling until moulds are full and set in freezer for 2 hours.
Once set, store in the fridge and enjoy 🤍