HALLOWEEN GHOULISH CUPS
Prep: 15 minutes
Cook/Chill: 1-2 hours freeze
For the base:
20g cocoa powder
1 tablespoon smooth nut butter
2 tablespoons Natvia natural sweetener
1-2 tablespoons milk of choice
A few drops of black food colouring (optional)
For the filling:
6 teaspoons raspberry or strawberry jam
100g soft cheese (can be dairy-free) or coconut yogurt
3 tablespoons Natvia natural sweetener
Few drops of green food colouring
For the topping:
1 tablespoon coconut oil
75g no added sugar dark chocolate
Halloween sprinkles and edible bats
- Place the base ingredients into a blender and blend until combined and a rough dough forms.
- Press the mixture between a 6-hole silicone muffin tin in an even layer then spread the jam on the top of each base.
- Mix together the soft cheese, sweetener and food colouring and spread this over the jam to fill nearly the top of each.
- Melt the chocolate and coconut oil then pour over each one to cover and fill to the top. Sprinkle over the Halloween decorations and freeze for 1-2 hours - then pop out and enjoy!