Name: Chocolate mint cups
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 1
Ingredients: 1⁄4 Tbsp Coconut oil; 15 g Raisins; 15 g Tigernut flour; 1⁄2 piece Avocado; 1⁄4 tsp Peppermint extract; 10 g Coconut butter; 0 tsp Vanilla powder; 1⁄4 piece Medjool dates; 15 g Chocolate pure (> 70% cocoa)

Fruit

Chocolate

Marinka Bil

Food processor

Muffin mold 12 pieces

Snack

Dessert

Paleo

Vegetarian

Sirtfood

For the base:

For the filling:

For the topping:

Chocolate mint cups

Pieces

Combine the ingredients for the base in a food processor and grind into a sticky mass.

Divide the mixture over 12 silicon muffin molds.

Now puree the flesh of the avocados with the coconut butter and dates in a food processor or blender until a smooth puree forms.

Mix the peppermint oil and vanilla into the mixture and divide over the muffin tins. Put in the fridge for at least 4 hours to set, or for 1 hour in the freezer.

Melt the chocolate au bain-marie and remove the chocolate mint cups from their molds. Sprinkle with the chocolate and then put them in the fridge for half an hour so the chocolate can harden.

Tip: Keep these chocolate mint cups in the freezer, so you always have some healthy snacks available to take with you. Note that these cups cannot stay outside the fridge for too long, otherwise they will become too soft.

Chocolate mint cups

Chocolate mint cups

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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