Fudgy Black & White Salted Candy Cups – a delicious recipe with Coconut Butter, Syrup, u00bc, Coconut Oil, Cocoa, Syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
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.
5
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.
256
kcal
Calories
28
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Tablespoons Coconut Butter, 4-1/2 teaspoons Agave Syrup, 1/4 teaspoons Vanilla Extract, 4 Tablespoons Coconut Oil, and more.
Yes, Fudgy Black & White Salted Candy Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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