Cold-Brew Coffee Chocolate Coconut Cream Cups

Screaming a lot recently

I MEAN CAN YOU EVEN WITH THAT RECIPE TITLE?

This recipe is that one where you think it up one day while out and about in a public space, scream to yourself, scare some pigeons away and then grimace at the delight and sheer hope that you think it can turn out as good as it does in your head.

And then it does.

So then you scream at your dog and make your brother eat a million but he only eats one so then you MUST eat the rest and you realize how good this all feels.

Still screaming TBH

You also may realize that you are screaming a lot recently because you have reignited your love for cold brew coffee and specifically, Chameleon Cold-Brew at that. I know, I know, I worked at a coffee shop. I know how to make the good stuff, I know how to make the economical stuff. I have, I will, and also, I love Chameleon so much. I just do. I just get to and so do you. I don’t love how likely, I’m having a bit of a reaction to both coffee and chocolate, so when I do choose to eat them, they come in together–and then they leave together. I go in waves with them, and it’s been a long enough time riding these waves to know that that is actually what feels best. To ride the wave.

Isn’t that funny? Do you have foods like that?

Life lessons in chocolate cups?

Yeah, I think so. Here’s the lesson I’m gleaning from writing this: things come in waves. That’s cool. Life is seasons, that’s cool, too. It probably applies to business, friendships, romantic relationships, family and health, too. I mean, I know it does. I just turned 29, so I’m really very nuanced in the realm of pondering.

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Cold Brew Coffee Chocolate Coconut Cream Cups

These cups are pretty darn quick to make for a beautiful homemade one two punch of my personal favorite combination… cold brew coffee and chocolate! To make them keto, simply opt for a very dark chocolate, and omit the honey. To make them vegan, replace the honey with maple syrup.

Course Dessert

Cuisine American

Prep Time 15 minutes

Freezer TIme 1 hour

Servings 12 people

Author Lucia Hawley

Ingredients

Chocolate Cups

• 12 ounce package dark chocolate
• 1 tablespoon coconut oil

Cold Brew Coconut Cream Filling

• 2 tablespoons cold brew I like Chameleon Cold Brew
• 1/2 cup coconut butter (also known as coconut manna)
• 1 tablespoon honey optional, or maple syrup
• 2 tablespoons collagen peptides optional
• 1/2 teaspoon ground coffee

Garnishes

• Flaked sea salt
• Ground or whole coffee beans

Supplies

• Muffin tray
• Muffin liners

Instructions

1. Melt dark chocolate and coconut oil in a bowl set over a pot with a few inches of water on the top—you’re making a double boiler. The trick to melting chocolate is to let it take its time. Rush it and heat the chocolate too high, and you’ll be left with chocolate that is grainy and crystallizes when it cools (and loses its shine). Gently stir until the chocolate and coconut oil are smooth. Remove from heat.

2. Prepare your muffin tray with the liners, then pour in about 1 tablespoon of the dark chocolate into each. Once all are filled, gently swirl the tray around a bit so the chocolate forms a lip at the bottom of the muffin liner—this will help make the bottom half of the cup “cup” the filling.

3. Place in the freezer for 5 minutes to harden.

4. While the chocolate bottoms are solidifying in the freezer, combine the coconut manna, cold brew, honey, collagen peptides and ground coffee. If the coconut manna isn’t smooth, combine this in a small saucepan briefly so it mixes together well.

5. Remove the cup bottoms from the freezer, then divide the coconut manna mixture into the middle of each cup, leaving a space around each in order to seal the cup with the top layer of chocolate.

6. Take the remaining dark chocolate mixture and divide it over the cups in order to finish them! Once completed, tap the muffin tray a few times on the counter to help make sure the chocolate fully enrobes the filling.

7. Garnish with any toppings you desire, then transfer back to the freezer to set for an additional 30-45 minutes, or when ready to eat. I like to transfer them to the fridge or room temperature before eating, so you can taste the chocolate better than if they're right from the fridge.