Chocolate Pecan Coconut Cups (#SundaySupper)

Chocolate Pecan Coconut Cups (#SundaySupper) could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. This recipe serves 8 and costs 85 cents per serving. One serving contains 337 calories, 6g of protein, and 30g of fat. Head to the store and pick up pecans, chocolate protein powder, unsweetened coconut flakes, and a few other things to make it today. It works well as a very reasonably priced side dish. 1532 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Pancake Warriors. With a spoonacular score of 50%, this dish is solid. If you like this recipe, you might also like recipes such as S’Mores Chocolate Chip Cookie Cups for #SundaySupper, Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} for #SundaySupper, and Dark Chocolate, Orange & Pistachio Greek Yogurt Cups for #BreakfastforDinner #SundaySupper.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

First make the chocolate coating.Melt the chocolate chips and coconut oil together, for 30 second increments. About 1 to 1 minutes.Add the chocolate protein powder to the chocolate chips and coconut oil. Stir well until combined. Add 1 scoop then add as much as you need to get the texture you prefer. It should still be runny, not thick. If it gets too thick, you will need to add more coconut oil.Add tbs. to the bottom of each muffin liner (silicone). I used 8 silicone liners.Place liners in the freezer for 5 minutes.In a large food processor, add the pecans and coconut flakes. Let run for 2-3 minutes. Add coconut oil to help the butter along. Soon it will change from a thick sandy texture to a smooth butter (take about 6 minutes total). It may take a bit longer depending on how old and how powerful your food processor is.Add 1 tbs. of pecan coconut butter to the frozen chocolate that was put into the freezer. As soon as you fill all of the silicone liners with pecan coconut butter, freeze again for 5 minutes.After 5 minutes, add to 1 tbs. chocolate on top of the pecan coconut butter. Freeze 10-20 minutes for best results.Keep cold or in the freezer, as the coconut oil tends to become very soft at room temperature.

 

Step by step:

1. First make the chocolate coating.Melt the chocolate chips and coconut oil together, for 30 second increments. About 1 to 1 minutes.

2. Add the chocolate protein powder to the chocolate chips and coconut oil. Stir well until combined.

3. Add 1 scoop then add as much as you need to get the texture you prefer. It should still be runny, not thick. If it gets too thick, you will need to add more coconut oil.

4. Add tbs. to the bottom of each muffin liner (silicone). I used 8 silicone liners.

5. Place liners in the freezer for 5 minutes.In a large food processor, add the pecans and coconut flakes.

6. Let run for 2-3 minutes.

7. Add coconut oil to help the butter along. Soon it will change from a thick sandy texture to a smooth butter (take about 6 minutes total). It may take a bit longer depending on how old and how powerful your food processor is.

8. Add 1 tbs. of pecan coconut butter to the frozen chocolate that was put into the freezer. As soon as you fill all of the silicone liners with pecan coconut butter, freeze again for 5 minutes.After 5 minutes, add to 1 tbs. chocolate on top of the pecan coconut butter. Freeze 10-20 minutes for best results.Keep cold or in the freezer, as the coconut oil tends to become very soft at room temperature.

Nutrition Information:

covered percent of daily need