Gluten-Free Chocolate Crunch Cups
Decadently delicious Gluten-Free Chocolate Crunch Cups made to have a silky, rich and smooth finish. Each bite is better than the next and made with simple dairy-free and nut-free ingredients.
Servings: 12 cups
Equipment
- double boiler or microwave
Ingredients
- 1 ¾ cup dark chocolate chips
- 4 tablespoon coconut oil
- ½ cup white watermelon seeds salted
- 1 tablespoon light agave syrup
- 1 teaspoon light agave syrup
Instructions
- Line a muffin pan with 12 foil cupcake liners. Set aside.
- In a double boiler set to medium heat, melt down 1¼ cup chocolate chips. Then add 3 tablespoons of solid coconut oil and blend together. It should melt fairly quickly. Bring the heat down to low.
- Spoon the melted chocolate mixture into the lined cups, filling each one about ⅛ inch full. You just want a thin layer. Tap the pan on the countertop to even out the chocolate. Add 1 teaspoon watermelon seeds to the mixture, mix lightly and freeze partially for 3 minutes.
- Raise the heat back to medium on the double boiler and add remaining ½ cup of chocolate chips and remaining 1 tablespoon solid coconut oil. Blend well, mix and melt.
- Remove from heat. Add 1 tablespoon + 1 teaspoon Agave light gold syrup and mix. Add back to low heat. The mixture will become thicker.
- Add 1 tablespoon of chocolate mixture to each cup. Then add up to 1 tablespoon watermelon seeds to the top of each cup. Mix again and freeze till set. About ½ hour.
- Store these Gluten-Free Chocolate Crunch Cups in the freezer in a sealed bag or container for 8 months.
Notes
For my Candida dieters, use 80 percent or 100 percent dark chocolate. Skip the Agave, and sub for stevia, monk fruit or plain. You can even try to sweeten with pureed pear, pumpkin, applesauce or sweet potato. I haven't tested this recipe with applesauce, pureed pear, pumpkin or sweet potato. //