Food recipes
Fudgy Black & White Salted Candy Cups
Fudgy Black & White Salted Candy Cups Ingredients: butter, without salt sweetener, syrup, agave vanilla extract shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cocoa, dry powder, uns...
Fudgy Black & White Salted Candy Cups
Ingredients:
butter, without salt
sweetener, syrup, agave
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
sweetener, syrup, agave
salt, table
Directions:
Add coconut butter, 4 1/2 teaspoons agave syrup and vanilla extract to a food processor and process until completely combined.
With the addition of the agave the mixture may become a little gritty but this is okay.
Using a muffin tin (best if you have a silicon mold), add approximately 1 tablespoon of coconut mixture to the bottom of each muffin mold.
Press down with your fingers to even out the top.
Lightly rinse out the food processor and add coconut oil, cocoa powder and 2 tablespoons agave.
Process until completely smooth.
Evenly divide among muffin molds and shake or tap the muffin tin slightly to even out the chocolate coating.
Place in the fridge for about 15 minutes.
Remove and top with sea salt.
Place back in the fridge or freezer and leave for 2 hours to cool completely.
Before removing candy from muffin tin, let it sit out for about 5 minutes to make it easier.
You can use a knife to pop them out or if you have a silicon mold you are good to go.
Ingredients:
butter, without salt
sweetener, syrup, agave
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
sweetener, syrup, agave
salt, table
Directions:
Add coconut butter, 4 1/2 teaspoons agave syrup and vanilla extract to a food processor and process until completely combined.
With the addition of the agave the mixture may become a little gritty but this is okay.
Using a muffin tin (best if you have a silicon mold), add approximately 1 tablespoon of coconut mixture to the bottom of each muffin mold.
Press down with your fingers to even out the top.
Lightly rinse out the food processor and add coconut oil, cocoa powder and 2 tablespoons agave.
Process until completely smooth.
Evenly divide among muffin molds and shake or tap the muffin tin slightly to even out the chocolate coating.
Place in the fridge for about 15 minutes.
Remove and top with sea salt.
Place back in the fridge or freezer and leave for 2 hours to cool completely.
Before removing candy from muffin tin, let it sit out for about 5 minutes to make it easier.
You can use a knife to pop them out or if you have a silicon mold you are good to go.