​Carob and Nut Butter Cups

In a mixing bowl, add:
1/2 Cup Coconut oil, melted

1/2 Cup Roasted Carob Powder (or cocoa)

2 Tbsps honey (or maple syrup)

1/4 Cup Nut milk (almond, coconut, etc)

1/4 tsp Celtic Sea Salt

Blend with a stick blender until smooth.
Spoon a small amount of mix into 12 mini muffin cups either a silicone tray or lined with paper or silicone cups.

Place them into the freezer for about 20 minutes or until hardened.

While those are chilling, make the filling.
In a small bowl, add:

1/3 Cup Nut butter of choice (peanut, almond etc)

1 Tbsp honey (or maple syrup)
Stir together until well mixed.

Drop nut butter mixture into center of chilled cups until all the mixture is used, then top each one with the carob mixture that is left and freeze until solid.


(This recipe was adjusted from the original found at:



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I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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