Maple Coconut Coffee Chocolates w/ Add-ins Makes ~30 (using small muffin cups) 1 cup coconut oil 1 cup vegan semi-sweet chocolate chips 1/2 cup unsweetened cocoa powder 1 heaping tbsp. Dandy Blend (herbal coffee substitute), optional 2 tsp. vanilla extract 2-4 tbsp. pure maple syrup 1/8 cup sweet cacao nibs (w/ a little extra for sprinkling on top of the chocolate) 1/4 cup toasted pecans, chopped (w/ a little extra) 1/3 cup unsweetened flaked coconut (w/ a little extra)
While some like their slice of apple pie served plain, others like it with a scoop of vanilla ice cream, a dollop of softly whipped cream, or with a generous slice of sharp cheddar cheese. Whatever works best for you, go for it!
PROTEIN PEANUT BUTTER CUPS -1 scoop chocolate whey protein powder -1 TBSP all-natural peanut butter -1 TBSP unsweetened cocoa powder -1-2 packets of Stevia -4oz water -Blend all the ingredients together in a blender -Divide the peanut butter mixture into round muffin tins (USE a SILICONE tray!!!), filling about 3/4 full. -Place filled muffin tin in freezer and let freeze for about an hour or until firm (Freeze any extra peanut butter cups for up to five days)