Keto Vegan Cacao Chocolate Cups
How to Make It
Step 1
In a double boiler, add a couple of inches of water to the bottom pot and bring it to a boil. If you do not have a double boiler, you can use any small saucepan filled with a couple of inches of water and place a heatproof glass bowl on top of it. Fill the top of a double boiler with the cacao butter wafers or cubes (whatever you are using). If not using a traditional double boiler, fill the heatproof glass bowl with the cacao butter. Heat the cacao until melted, stirring occasionally. Once completely melted, remove the butter from the heat.
Step 2
Add in the cocoa powder, Swerve, and vanilla extract. Stir well with a small whisk until all the lumps are incorporated. The sweetener tends to fall to the bottom of the mixture so be sure to give it a good stir right before dividing it into the liners.
Step 3
Ready a rimmed baking sheet with silicone cupcake liners. Pour the chocolate into 12 silicone or paper cupcake liners. Refrigerate until chilled and firm before removing from the liners.
Step 4
Store solid Keto vegan chocolate cups in a freezer bag in the fridge. If you store it in the freezer they will last longer and be harder to munch on, but still so delicious!
Ingredients
- Raw Cacao Butter by Sunfood – 6 ounce
- 100% Cocoa Special Dark by Hershey’s – 3-½ tbsp
- The Ultimate Icing Sugar Replacement by Swerve – 3-½ tablespoon
- Vanilla Extract – ½ teaspoon