OK - WHY have I not been making chocolate filled cups at home until now!? It's insane how easy and simple this process was AND how amazing these taste. After seeing these healthy versions of chocolate filled cups popping up all over Instagram (like Eating Evolved), I finally decided to buy my own mold and make some at home.
I wanted these to be a late afternoon snack that I could grab before teaching that was filled with protein, healthy fats, and antioxidants to give me an energy boost before teaching at night. SO, I used raw cacao powder, coconut cashew butter and Further Food collagen peptides. I KNOW, these are like magic in a cup!! They are the perfect pick-me-up treat for a boost of energy or to satisfy a sweet tooth.
If you have social media, you've probably seen collagen peptides popping up everywhere. Well, that's because collagen has so many amazing health benefits for your digestive system, skin/hair/nails, and bones/muscle recovery. I add it to my morning matcha or latte everyday and the best part is, it makes it SO frothy!! From taking collagen peptides daily, I've definitely seen my nails get thicker/stronger and from someone who has had wavy/frizzy hair her whole life, collagen has helped smooth it out and add shine. I do take a few supplements for my digestion but I would like to believe that collagen has taken part in helping strengthen the walls of my digestive system as well. You can visit furtherfood.com to learn more about the health benefits of collagen and if you want to try it, use discount code BASOUSA10 to get 10% off!
Chocolate Collagen Cups with Coconut Cashew Butter
Servings: 6 LARGE cups
1 cup of melted coconut oil
1 cup of raw cacao powder
2 tsp of pure vanilla extract
1/4 cup of Further Food collagen peptides*
big pinch of salt
6 Tbsp of vanilla roasted coconut cashew butter (or nut butter of choice)
You'll also need:
silicon tartlet mold (mine is from Amazon)**
*Use discount code BASOUSA10 for 10% off!
**If you have a cupcake/muffin tin, you can fill it with liners and use that. You may just need to adjust the amount of nut butter per cup.
Make your chocolate: To a liquid measuring cup, add coconut oil, cacao, vanilla, collagen, and salt, then whisk until well combined.
Place silicon mold on top of a cookie sheet, TRUST ME, this will make it easier to transfer without spillage. Add 2 tsp of chocolate to the bottom of each mold cup and swirl around until bottom is coated. Place in the freezer for 5-10 minutes until hardened.
Once chocolate bottoms are hardened, add 1 Tbsp of cashew coconut butter to each mold cup on top of the chocolate. Press down with fingers to flatten and spread out.
Pour remaining chocolate on top of nut butter to fill each mold cup. Place in the fridge overnight (or freezer to harden quicker). Once cups are solid, remove from the mold & EAT THEM! Store extras in the fridge or freezer.
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I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.