This recipe is completely keto-friendly because of the sugar-free chocolate chips and unsweetened nut butter, and the hemp seeds will add some fatty acids to the dish, which is ideal for followers of the high-fat, low-carb diet. Following the keto guidelines doesn’t have to mean giving up sweets; it just means figuring out what you can and can’t consume. Luckily, these delicious nut butter cups fill the bill.
Mix the chocolate and coconut oil in a heatproof form. Leave to melt over a pan of boiling water, stirring occasionally. You should prepare a 12-cup mini muffin tray with paper liners or a silicone candy mold. Combine nut butter, sweetener, hemp seeds, cocoa nibs and vanilla extract in a mixing bowl. Then, 1 to 2 tablespoons of chocolate, swirled and spread with the back of a spoon until the bottoms and sides of each muffin cup are covered. Freeze for 10 minutes or until firm.
Then divide the nut butter mixture evenly between the cups. Top each with 1 to 2 tablespoons of chocolate, swirl and cover the nut butter with the back of a spoon. Cool for 2 minutes before garnishing with flaky sea salt, if using. Refrigerate for at least 2 hours, or until set. Finally, remove from pan (or unmold) and serve, then cover and refrigerate leftovers.
