The recipe is easy enough and makes a great treat for cold fall and winter hikes, just be forewarned that coconut oil based items do not carry well in warmer temps and will soften quickly. For fueling a winter snowshoeing trip though? Perfect. For firmer use organic coconut butter, which has the fiber of coconut in it, it is often thicker when warmer than the oil is.
You can have as raw and organic as you like, and also control how sweet it is. I opted for a semi-sweet chocolate, which might be too bitter for some. Buy the best ingredients you can, don’t skimp – the quality is the flavor. Chop it up finely for adding chocolate flavor to morning oats as well.
DIY Chocolate Cups
- 1 cup Organic Coconut Oil Extra Virgin, melted, then measured
- 1½ cups cocoa powder or Cacao Powder
- 1/3 cup pure maple syrup, or more to taste
- ¼ tsp ground cinnamon
- ½ tsp pure vanilla extract
- ¼ cup finely chopped raw hazelnuts
- Pinch fine sea salt
Set 10 silicone muffin liners on a baking sheet. If using nuts, add about 1 teaspoon to each cup (I did this with 8 cups, leaving two nut-free).
(Like my snazzy silicone liners? Yeah, I know…how hard-core. I have a 2-year-old who loves them. Less kiddie ones can be had: Easy Flex Silicone Muffin Liners.)
Preheat a small saucepan over medium-low, add in the melted coconut oil and maple syrup, whisking smooth. Add the cocoa powder and cinnamon (if using), whisking until smooth, letting cook for 2 to 3 minutes. Take off the heat and whisk in vanilla, if using.
Immediately pour about ¼ cup into each cup. If doing plain ones, sprinkle a tiny pinch of fine sea salt on top. Let the cups rest for 30 minutes on the counter, then transfer to the refrigerator and harden. For best results chill overnight. Pop out of the molds and store tightly covered.