Gluten and Dairy Free Silky Dark Chocolate Cups

Well, my attempt this morning to make some delicious pumpkin French Toast and get a recipe to you by this afternoon bombed. I added way too much pumpkin and almond milk. It wasn’t pretty, but it did taste good. I guess I’ll just have to try again tomorrow.

It’s pretty hot here. My exercise for the day has been my one and only class I taught earlier today.

Since I’m not running today I wanted to make sure I got all my steps in.

Beavis, I just checked and I still haven’t gotten my goal in yet. I better go for a walk or something in a bit. Oh, and you better enter the giveaway if you haven’t yet because it ends tonight at midnight.

We just got a couple of these new BOSU Elite balls too at the gym.

They’re labeled on the top with where to stand for “power zones” and such.

So, my breakfast attempt didn’t go over too well, but a new version of sweetener free dark chocolate cups I whipped up this afternoon sure did.

Thank goodness.

There is never a shortage of Silk products here at the STUFT house. I buy this particular unsweetened almondmilk from Costco and use it in place of regular milk in pretty much everything.

I decided today that I wanted a nondairy healthy dessert that I could just grab from the the freezer at night. When I used to make these I made them without any sweetener during the whole STUFT detox last year. I decided to try out a new version with coconut flour and a little sweetener. I’m going to say they were a success.

They took just a couple minutes to throw together and are currently sitting in my freezer for a quick healthy frozen snack or dessert.

Here you go.

Dairy and Gluten Free Silky Dark Chocolate Cups

makes 12 cups

1/4 cup applesauce

1-2 tablespoons coconut oil

2 cups unsweetened vanilla almond milk (or other Silk product of choice)

1/2 cup coconut flour

3/4 cup unsweetened dark cocoa powder

2 teaspoons almond extract (or vanilla or 1 of each)

1-2 tablespoons of pure maple syrup (or more if needed)

cinnamon to taste (optional)

a sprinkle of sea salt

Melt coconut oil and applesauce over low heat on the stove. Whisk in unsweetened almond milk. Add all other ingredients stirring well.

When all ingredients are combined, pour into parchment paper lined muffin tins. Place in freezer until set.

Store in freezer in airtight container.

Notes:

I like to put two dark chocolate cups together in a Ziploc for an easy single serving grab.

These are best directly out of the freezer. They melt pretty quickly so be prepared to lick your fingers.

They also have a coconut flour taste. You can sub in a different kind of flour (cashew or almond) but you will have to double the amount and/or decrease the amount of milk.

Here are a couple pictures of the steps.

The parchment paper liners I use are these ones from Amazon.

I’m pretty pumped to have these waiting in the freezer for me. It’s always nice to have some healthy easy to grab dessert options in there.

It’s also fun to eat these with a fork.

Oh, and you should also know that this month Silk is giving away a tablet!

They’re giving away different prizes every month, but this one is pretty cool.

What’s your favorite frozen dessert treat? (Homemade or store bought.)

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.