These aren’t whole30 but they are refined sugar-free, paleo, vegetarian (can be vegan), and very, very tasty.
- 1/2 cup raw cacao/cocoa powder
- 1/2 cup coconut oil
- 1 tbsp cashew nut butter (check out MyProtein for good quality, huge tubs!)
- 2-3 tbsp raw honey/maple syrup (watch out for those weird fructose-and-maple-syrup blends big supermarkets stock, get raw stuff if possible) / brown rice syrup
- More almond or cashew nut butter, for the filling
1. Melt the coconut oil over a gentle heat in a small saucepan. Add the tbsp of cashew butter and blend it in (this gives the chocolate a softer)
2. Remove from the heat and whisk in the cocoa powder until smooth. Add the honey when the mixture is a little cooler (the heat kills off all the good stuff in the honey), or for a vegan option, use maple/rice malt syrup.
3. Fill the bottoms of 6-8 cupcake cases with a tablespoon of the chocolate mixture and place them in the freezer for 5 minutes.
4. Check the bases are set, then dollop a teaspoon of almond or cashew butter into the centre of each one.
5. Use the rest of the chocolate mixture to cover the nut-butter centre and refreeze for 5-10 mins, until set.
That’s it. Dangerously easy!
As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”