• Mini muffin pan with recycled mini cupcake liners / even better a good quality silicon pan
  • ½ cup raw cocoa – I used Loving Earth Raw cacao
  • ½ cup extra virgin coconut oil
  • 3 TBS of sweetener your choice (honey, rice malt syrup, maple syrup)
  • 1 tsp vanilla essence or ½ of vanilla pod
  • 2 rounds of Himalayan sea salt
  • ¾ cup nut butter – your choice


NOTE: be careful if there is a lot of oil on the top of your nut butter jar- give it a good stir and be sure to eat them straight from the fridge or freezer (I shared these at a lunch and used a mixed nut and seed butter that was a bit runny…they were taken out of the fridge too early and made for messy finger…although still delicious!

Coconut flakes, gogi berries to garnish
Enjoy and be nourished

Optional additions: more sea salt, orange zest, chopped dried fruit, activated buckinis


Method :

  • Prepare mini muffin pan with liners
  • Melt coconut oil over low heat and add cocoa powder and gently wisk to bring together
  • Gently add in vanilla and sea salt
  • Set aside to cool but not too long, you want it to remain runny
  • Once cool fill each cup half way
  • Add ½ tsp nut butter
  • Pour remaining chocolate to fill cups
  • Sprinkle with shredded coconut and gogi berries
  • Put directly in freezer to set – approximately 1 hour
  • Take out of muffin pan and store in a sealed container in the fridge or freezer
  • Enjoy and be nourished