Chocolate cups

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-1 cup(230 grams) cocoa butter

-1/2 cup unsweetened cocoa powder

-1/4 cup maple syrup

-pink salt, pinch to taste

-1 tsp vanilla extract (optional)

-3 tbsp creamy peanut butter (optional)

*It’s best to weigh out the cocoa butter. If you don’t have a scale just measure out a cup. This is where the inconsistency can play into effect, meaning it might be a little more oily.

*Very versatile recipe, this one here is a basic foundation to build off of. Add peanut butter, more/less sweetener, a different kind of sweetener, etc.

1. I’m using mini muffin tins for these(which holds about 1 1/2 tbsp each), but feel free to use whatever molds you have. Make sure they are silicon molds or line your tin with parchment paper. Refer to photos.

2. Melt your cocoa butter on a low heat or create a double broiler to melt it but don’t bring it to a boil or a high heat. Let it melt over a low/medium heat & stir/whisk it pretty steadily. Once it melts, add the maple syrup & whisk together real well. Go ahead & remove from heat once mixed together.

3. Add the cocoa powder, pink salt & the other additives such as vanilla, nut butter, etc. & whisk together well.

4. If this is your first time making these, take your time when pouring the chocolate into your molds. Use a measuring spoon, etc. to help you out if needed.

5. Set in the freezer for about 10-25 minutes or so, depending how thick the molds are. Remove & store in the refrigerator. Enjoy!