These start out a bit like double peanut butter cups… but, there’s no peanut butter, and there’s an extra layer on top.
I wasn’t sure how they’d turn out, but I’ve had the idea in my head for a while. I was happily surprised, especially at how to the top layer remained softer than the other two layers.
Strawberry Macadamia Neopolitans
1 Tbsp unsweetened cocoa powder (I use raw cacao, but something like this works well too)
1 Tbsp maple syrup
6 Tbsp macadamia nut butter (make your own or buy this kind–it has some cashews in it too)
12 Tbsp coconut oil, melted
6 Tbsp strawberry puree or strawberry jam (if you use puree, you might want to add a bit of maple syrup to it)
3 drops vanilla stevia or vanilla extract
Directions:
Melt coconut oil in double boiler. Take 3 Tbsp coconut oil, and mix it thoroughly with 3 Tbsp mac nut butter, 1 Tbsp cocoa powder, and 1 Tbsp maple syrup. Add a half tablespoon or so to each mini muffin wrapper. I spread it out over 12 wrappers. Place the wrappers on a flat surface (like a plate) and put in the freezer. Next, mix 3 Tbsp coconut oil with 3 Tbsp mac nut butter and 3 drops of vanilla stevia or vanilla extract (if you use extract, you might want to add a tiny bit of maple syrup). Remove the plate from the freezer and add a layer of the mac nut mixture to the firm chocolate layer. Make sure the chocolate layer is firm, or the layers will mix. Return the plate to the freezer. For the top layer, mix 6 Tbsp coconut oil with 6 Tbsp strawberry puree. When the mac nut layer is firm, remove the plate from the freezer and add the strawberry layer. Return to the freezer for 20 minutes. Serve chilled. You can keep these in the fridge or freezer.
What do you think?! We love these in my house… it’s a perfect small dessert. The top layer is really sweet, so sometimes I skimp on the sweetness in the bottom two layers. They’re really yummy with coffee!
