This Clean Dark Chocolate Cups recipe satisfies the sweet tooth in a healthier way.

I love chocolate, but when I am cutting out my refined sugar intake, these are my go-to desserts. They are super chocolatey and curb the craving for sweets. Keep these little gems refrigerated as they will get soft at room temperature.

And let’s not forget the many proven health benefits of dark chocolate! It is a powerful source of antioxidants, it raises good cholesterol and lowers the bad. it may reduce heart disease, and can increase brain function. They had me at health benefits! Honestly, do we need much convincing that chocolate is a must?

If you don’t have a mini muffin pan, you can use regular. They will be thinner.

Clean Dark Chocolate Cups Recipe

1/2 cup organic cacao powder
1/3 cup virgin coconut oil
1/4 cup maple syrup

Melt ingredients together in a saucepan over low heat until combined well (it will look like chocolate syrup). Whisk occasionally. Do not boil! Pour into mini muffin cups, and refrigerate.

While we are at it, how do you feel about Reese’s peanut butter cups? If you are a fan as I am, then stick around a few more minutes.

Clean Peanut Butter Cups Recipe

Prepare as directed above. When you are ready to pour your chocolate into mini muffin cups, only pour in half the amount. Refrigerate for 20 minutes. Scoop in 1 tsp of organic creamy or crunchy peanut butter. Smooth out and add the remaining chocolate. Refrigerate until firm.

I swear, I could eat a pan full.

Variations:

Honey can be substituted for the maple syrup. It will be a bit sweeter if you do this.

I like to add turmeric to the chocolate sauce before pouring into the muffin cups so I get the added antioxidant benefit.

This recipe makes about 14 mini muffin chocolate cups.

These are oh so smooth and creamy! Once out of the refrigerator, eat within a few minutes because they melt at room temperature. I hope you enjoy!