Organic raw, sugar free, white chocolate, coconut cupcakes in 3 ways. Packed full of healthy fats and protein. Perfect as snack or breakkie on the run.

 

Base

3/4 cup coconut oil
1/2 cup coconut milk
1/2 cup desiccated coconut
1 cup coconut butter
1/4 cup macadamia nuts
1/2 tsp vanilla powder
1/4 tsp Himalayan salt

 

Method

Blend all ingredients together. Fill the bottom of silicone cupcake moulds with mix (If making the 3 layered variety) or fill entire mould with mix for a 1 layered "white chocolate" look. Freeze for 30 mins.

 

Middle layer (optional)

1/2 cup 180nutrition superfood powder (Coconut Vegan or Whey) or you can use ground walnut.
1/4 cup ground macadamia nuts
1 tbsp coconut butter
3 tbsp coconut oil

 

Method

Blend middle layer ingredients well. Pour small amount over base, leaving some room on top for the topping. Freeze for 20 mins. The base is then poured over top and popped back in the freezer for 60 mins. Defrost as needed. The middle layer gives it an added protein component.

Variation: pour middle layer on top for a 2 tiered look.

 

You may also like
Dateless Protein Balls