VEGAN CHOCOLATE COCONUT ROSE CUPS (12 to 15 cups)
- 2 cups of Santa Barbara Chocolate Chips - Coconut Blossom Sweetened
- 1 cup fine coconut flakes
- 1/4 coconut butter
- 1 tbsp maple syrup
- coconut flakes and dried rose petals for topping
1. Melt the chocolate with a double boiler method.
Pour 1 tbsp into each mini cupcake molds. Set in the freezer for 10 min.
2. Add coconut flakes, coconut butter and maple syrup and mix well together. Take out the cups from the freezer and add as a second layer 1 tbsp of coconut mix into each cups mold.
3. And for the final layer add 1 more tbsp of melted chocolate into each mini cupcake molds.
4. Decorated with a mix of coconut flakes and dried rose petals.
5. Set in the freezer for another 10 to 15 min.
The Tropical Rose
Rose is the trending flavor this summer 2020. It is light, bright and soul lifting. You must try floral flavors paired with chocolate; it is a natural combination. Eat healthy and smart while you savor your exquisite dessert gem.
Coconut Blossom Chocolate: https://www.santabarbarachocolate.com/healthy-organic-chocolate-coconut-palm-sugar-sweetened/