Anti Inflammatory Chocolate Peanut Fruit & Nut Cups
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Learn more →Ingredients
12 servings
For the chocolate shell
- 10 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
For the filling
- ½ cup natural peanut butter (no added sweeteners or additives)
- 2 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp fine salt
For the topping
- ⅓ cup freeze-dried strawberries, lightly crushed
- ¼ cup walnuts, roughly chopped
- 1 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Line a 24-cup mini muffin tin with paper liners. Set aside.
- 2
Bring 1 inch of water to a gentle simmer in a small saucepan. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate and coconut oil to the bowl and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove from heat.
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