Description
Chocolate Strawberry Cups with Endangered Species Almond & Sea Salt Dark Chocolate Bar and strawberries. Serve alone or with a scoop of vegan ice cream!
Ingredients
- 1 cup Endangered Species Almond & Sea Salt Dark Chocolate Bar
- 1 cups sliced strawberries
Instructions
- Add the chopped chocolate to a medium-sized saucepan over medium-low heat. Stir the chocolate frequently until all of the chocolate is melted.
- Line a standard muffin tin with 12 paper cupcake liners and add 1 TBSP of the melted chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then transfer to the refrigerator or freezer to chill for 15 minutes.
- After the chocolate is set, fill the cups with sliced strawberries or your favorite berry. Serve the chocolate strawberry cups solo or with a scoop of your favorite non-dairy ice cream.
- Store leftover chocolate cups in the refrigerator for 3-5 days!
Notes
Recipe adapted from Tone It Up
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Stovetop, Freezer
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free