Carob Cups

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Ingredients:

  • Carob powder – I have tried this recipe with both cacao powder and cocoa powder but in my opinion these taste best with carob powder
  • Coconut butter, warmed enough to stir easily
  • Coconut oil, melted
  • Nut butter of choice for bottom layer (I use an Almond, Brazil Nut, and Cashew Blend) ***Completely optional, otherwise entire cup will be the carob-coconut blend which is stricly AIP compliant 🙂

Directions:

  1. Grab some muffin liners.
  2. Optional step – Scoop some nut butter into muffin liner filling about 1/3 of the way up. ***Leave out if following AIP.
  3. In a bowl pour in 1 heaping spoonful of coconut butter if using nut butter method and 2 heaping spoonfuls if filling entire muffin cup with carob-coconut blend. Slowly add in sprinklings of carob powder so that they both have equal parts. These 2 ingredients do not mix perfectly so next I add a little bit of melted coconut oil in order to get the liquid effect. Once you can easily stir it and everything blends well you know you’ve got enough coconut oil.
  4. Pour mixture into muffin liner directly on top of the nut butter so that it leaves the liner filled about 2/3 of the way up.
  5. Stick in freezer. I like to leave these in the freezer overnight so that they get fully frozen which is my favorite way to eat them! Make as many as your heart desires!

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