Orange Spice is one of the classic holiday flavors that I begin to crave this time of year; I can't get enough of the bright citrus flavor and rich heat of cinnamon and clove. This recipe is a riff on my Peppermint Chocolate Cups, with a little extra coconut oil in the filling to balance out the addition of the dry spices.
Like its minty sister, these cups need to be stored in the fridge until ready to consume so that the coconut oil doesn't begin to melt at room temp. I love to whip up a batch of these to have on hand for impromptu afternoon tea or as a low-maintenance no bake dessert to bring for family dinner.
For chocolate cups:
1/2 cup melted coconut oil
1/2 dark cocoa powder
6 tbsp maple syrup
1/2 cup coconut butter
4 tbsp melted coconut oil
2 tbsp maple syrup
2 tsp orange flavoring (or more if you want a stronger flavor)
1 tsp powdered cinnamon
1/4 tsp powdered clove
Combine coconut oil, cocoa powder and maple syrup in a bowl. Using a mini-muffin tin, spoon about 1 tablespoon into each mold. Let chill in fridge about 5 minutes or until the chocolate has solidified.
Meanwhile, combine ingredients for filling. Spread 1/2 tablespoon of filling evenly across solidified chocolate in each mold. Then place remaining chocolate mixture on top of filling, about 1 tablespoon for each mold. Allow to solidify in fridge for another 5-10 minutes. Remove cups from mold and store in fridge for up to a month. Makes about 16 cups. Enjoy!
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