Mint Chocolate Chip Cups
on Dec 18, 2018, Updated Oct 28, 2020
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Mint Chocolate Chip Cups
Ingredients
Scale
- 2 cups cashews, soaked (4-12 hours)
- ½ cup almond milk
- ½ cup maple syrup
- 2 teaspoons mint extract (not peppermint!)
- 3 tablespoons mini chocolate chips
- ½ cup Vital Proteins Collagen peptides
- 2 cups chocolate chips
Instructions
- In a blender or small food processor combine soaked cashews, almond milk, maple syrup, mint extract and collagen peptides. Blend on high until super smooth. Add in 3 tablespoons of mini chocolate chips and pulse a few times to combine.
- In a microwave safe bowl, add the chocolate chips. Microwave the chocolate for 30 seconds at a time, stirring between each time, until fully melted.
- Take your silicone cup cups and add 1 teaspoon (for small) and 1 tablespoon (for large) of chocolate to each cup. Use the end of a wooden spoon to swirl the chocolate up the sides of the mold. Place the mold in the refrigerator for about 5 minutes to firm the chocolate up. Once chocolate is set, scoop the mint chocolate chip mixture into each cup.
- Then scoop the remaining chocolate on top of the mint filling until the cup is full. Once they are all filled, place cups in the refrigerator (on a cookie sheet for stability), until set.
- Pop out of the mold and enjoy! Keep them in the freezer for best texture!
This recipe sounds amazing! Is there any way to replace the maple syrup with liquid stevia or erythritol to make it low carb?
I have not tried that before so I am not sure!
What a gorgeous recipe and such a cute idea! Going to pin this for later 🙂
I made these today, and I think I love them! Thanks!!
Ah such a winner!! Thanks!!