Raw Cocoa Nut Butter Cups
Raw Cocoa Nut Butter Cups is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy
Line 20 mini muffin cups with paper liners. Alternately, line 10 regular muffin cups with paper liners. In a medium bowl, whisk together the coconut oil, maple syrup, cocoa and vanilla until smooth.
Let the mixture sit for about 5 minutes and then evenly brush the bottom and sides of the muffin cup liners with the chocolate mixture.
Transfer to the refrigerator and let sit for 30 minutes, or until set.Fill each of the muffin cups nearly to the top with about 1 teaspoon of one of the nut butters. Spoon the rest of the chocolate mixture over the filled cups. If the chocolate is too hard, melt it over low heat.
Put the cups back in the refrigerator and chill until firm at least a few hours and preferably overnight. These can also be frozen for firmer cups.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Nut Butter Cups. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.