-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
Base
| 50g | cacao butter |
| 50g | cashew butter |
| 1.5 | tbsp agave syrup |
| Pinch of salt |
EATING EQUAL AMOUNTS OF WHITE CHOCOLATE AND DARK CHOCOLATE SURELY COUNTS AS A BALANCED DIET...
METHOD
- Melt the cacao butter in a bain Marie
- Stir in the remaining ingredients until combined
- Pour into 4 cm mini cupcake moulds and refrigerate for 30 minutes or freeze for 15 minutes (you can find these in the baking aisle of most supermarkets or on amazon/ebay! )
- Decorate with toppings of your choice! I used dessicated coconut, dried raspberry powder and pistachios!