Chocolate Strawberry Cups (Gluten Free, Paleo + Vegan)

Chocolate Strawberry Cups (Gluten Free, Paleo + Vegan) could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. For $1.13 per serving, you get a hor d'oeuvre that serves 24. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 89 calories. It will be a hit at your Mother's Day event. This recipe from Bakerita requires cocoa powder, coconut butter, coconut oil, and maple syrup. 62 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 15 minutes. With a spoonacular score of 45%, this dish is good. If you like this recipe, take a look at these similar recipes: Chocolate Peppermint Cups (Gluten Free, Paleo + Vegan), Chocolate Cookie Butter Cups (Gluten Free, Paleo + Vegan), and Chocolate Pumpkin Spice Cups (Gluten Free, Paleo + Vegan).

Servings: 24

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold, which is what I used.In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don't use more than half the chocolate mixture for this. Place the liners in the refrigerator for about 10 minutes to harden.While the chocolate hardens, stir together the melted coconut butter and freeze dried strawberries. If it seems too thick, you can add a tablespoon of melted coconut oil to thin it out.Once the bottom layer of chocolate is hard, place about teaspoon of the coconut butter mixture over the chocolate. Pour enough of the chocolate mixture over the coconut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered. Garnish with sprinkles or more freeze dried strawberries. Return to the refrigerator to harden completely.Store at cool room temperature, or in the refrigerator if you live in a warm climate.

 

Step by step:

1. Line a mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold, which is what I used.In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.

2. Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don't use more than half the chocolate mixture for this.

3. Place the liners in the refrigerator for about 10 minutes to harden.While the chocolate hardens, stir together the melted coconut butter and freeze dried strawberries. If it seems too thick, you can add a tablespoon of melted coconut oil to thin it out.Once the bottom layer of chocolate is hard, place about teaspoon of the coconut butter mixture over the chocolate.

4. Pour enough of the chocolate mixture over the coconut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered.

5. Garnish with sprinkles or more freeze dried strawberries. Return to the refrigerator to harden completely.Store at cool room temperature, or in the refrigerator if you live in a warm climate.

Nutrition Information:

covered percent of daily need