A Healthy Treat: Homemade Chocolate Cups
These healthy homemade chocolate cups provide the perfect excuse to play Martha Stewart for a day. Need a show-stopping dessert? End dinner with these gorgeous chocolate cups filled with ice cream and then just casually mention, “How do you like the edible serving dishes? I just threw them together this afternoon.”
But let’s get real. Although the concept of a hand-crafted chocolate cup seems pretentious, these cute treats are easy enough for to make a fun family dessert.
A chocolate treat with nourishing ingredients
Nourishing coconut oil provides a rich and silky base for these chocolate cups. This metabolism-boosting fat boasts a myriad of health benefits and I like to use it wherever possible. Raw honey or pure maple syrup adds natural sweetness.
An easy and healthy filling idea!
In keeping with our dairy, nut, egg and sugar free theme, I filled these cups with my Easy Banana Chai Ice Cream and sprinkled on some shredded coconut.
Gorgeous and delicious. ‘Nuff said.
Okay, one last note. After experimenting with different chocolate to oil to sweetener ratios, I settled on 2 parts each chocolate and oil to one part liquid sweetener. After comparing my recipe with other homemade chocolate recipes, I found that my formula was almost the same as my friend Tiffany’s (at The Coconut Mama) Coconut Oil Chocolate Bars. I promise I didn’t copy your recipe, Tiffany! I guess great minds just think alike
Healthy Homemade Chocolate Cups
- 1/4 cup cocoa powder
- 1/4 cup coconut oil
- 2 Tbs. raw honey or pure maple syrup
- Pinch of salt
- Cupcake liners
- In a small saucepan, whisk together all ingredients over low heat until smooth. Remove from the heat and let sit at room temperature until slightly thickened. The texture should be like a thick glaze consistency. It may be necessary to put it in the fridge for a few moments. But keep an eye on it, because it will harden very quickly in the fridge.
- Line a muffin dish with about 5 liners. Using a pastry brush, coat the cupcake liners with the chocolate mixture. It should be thick enough to be fully opaque. Thicker is better. It may help to do one coat, let that sit, and then do another coating of chocolate.
- This is sounding complicated, but it is very intuitive and simple. Trust me.
- Stick in the fridge or freezer until hardened. Carefully peel away the cupcake liners. If you are making these for guests, make extra because you will have the inevitable breakage.
- Add your favorite filling and serve! Keep these in the fridge/freezer--they will get melty if left at room temperature for too long.