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Chocolisious Coconut Jaffa Cups

  • Author: Claire Yates
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 10-12 cups 1x

Ingredients

Scale
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 57 drops of orange extract
  • 2 tablespoons cacao butter (see Cook’s notes
  • 1/2 cup raw cacao powder (see Cook’s notes)
  • 1/4 cup coconut oil
  • 35 drops stevia, depending on desired sweetness (you still want a strong dark chocolate flavour)
  • Zest of 1 orange
  • 1/4 cup cacao nibs, to garnish (see Cook’s notes)

Instructions

  1. Place 10–12 mini patty pans/cupcake casings on a baking tray.
  2. Place the coconut butter, coconut milk, honey and orange extract in a blender and mix until combined. Pour into a bowl and place in the fridge to chill. In a double boiler over a low heat, gently melt the cacao butter, cacao powder, coconut oil, stevia and orange zest.
  3. Once melted, turn off the heat and leave the bowl over the water to stay warm. Place a teaspoon of the orange chocolate mixture in each of the mini patty pans and place in the freezer for 10 minutes — leaving the remaining mixture on the double boiler to stay warm. Take out the tray of patty pans and add a teaspoon of the coconut cream mix to each, then place it back in the freezer for 5 minutes. Take out the tray of patty pans again and evenly divide the remaining orange chocolate mixture between them.
  4. Sprinkle each chocolate cup with cacao nibs and place back in the freezer until set. Serve cold.

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