Adaptogenic Chocolate Cups
Gluten-free, vegan chocolate treats with optional chaga for immune support.
Ingredients
5 oz 100% cacao baking bars
1/2 cup nut or seed butter
3 tablespoons coconut butter
4-6 tablespoons maple syrup
2 tablespoons coconut oil
1 tablespoon chaga powder (optional)
Toppings: sea salt, coconut, cinnamon
Instructions
- 1
Line a mini-muffin tray with 24 paper cups.
- 2
Create a double boiler and melt the cacao bars.
- 3
Remove from heat and stir in nut butter, coconut butter, maple syrup, coconut oil, and chaga.
- 4
Pour into prepared cups, filling 2/3 full.
- 5
Add optional toppings before chocolate sets.
- 6
Refrigerate for at least 1 hour until set.
- 7
Store in refrigerator for up to 2 weeks.
Cory's Notes
These are my go-to when I want something sweet without derailing my blood sugar. Start with less maple syrup and add more to taste. If new to chaga, start with 1/2 tablespoon.