Do you love chocolate, espresso, and a clean tasty treat?
Then this is just perfect for you.
Chocolate and espresso, mocha?
Whatever you want to call them, delicious in my opinion.
I have used protein powder in them as well. You could always omit. As I have used a mocha protein powder if you only have chocolate thats fine, vanilla is fine to just add a bit more cocoa and coffee!
So I guess you want to know how to put these together?
Yields 3 larger cups – of 6 servings if you cut each in half
70g milk no added sugar chocolate – I used 20g milk choc, a tsp coconut oil and 55g cacao butter as I didn’t have enough no added sugar Choc but this is a longer process option.
1/2 scoop Bulk Nutrients Mocha WPI (15g)
1/2tsp instant coffee
tsp almond milk
tbsp melted coconut oil
tsp cashew butter
Melt your chocolate or chocolate mix and place a thin layer at the bottom of your silicon cupcake mold. Place into the fridge to set.
Combine all the other ingredients in a bowl. If you want to place the filing into the fridge for a bit to firm it up a bit go for it, but I didn’t.
Evenly distribute your filling between your molds and place onto of the bottom chocolate layer. But don’t press it to the sides, the chocolate needs to go down the sides.
Pour over the rest of the chocolate over the top of the filling. It should cover enough to be an even top. If not quickly melt a touch more chocolate. Or have a lumpy topped one, its okay!