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Proudly Designed by Splash & Co Creative | © 2018 by Locako

CHOC CUPS

with white choc, salted caramel & nutty filling

What you need

  1. 100g Vitawerx Choc Bar Block

  2. 100g Vitawerx White Choc Block

  3. 1/4 cup of Melrose Organic Coconut Oil

  4. 16g of Locako Vanilla Cream Coffee Creamer

  5. 6 drops of Nirvana Liquid stevia drops - caramel

  6. 150g mixed chopped nuts

Directions 

  1. Melt 100g (one block) of Vitawerx Choc Bar Block. Divide melted choc evenly between 12 cases of a silicon mini muffin mould or similar. Using a teaspoon or finger, bring choc up from base to coat sides. Freeze for 15 mins

  2. Melt on low heat 100g (one block) of Vitawerx White Choc Block & 1/4 cup of Melrose Organic Coconut Oil. Once melted, stir in a 16g single serve sachet of Locako Vanilla Cream Coffee Creamer & 6 tiny drops of Nirvana Liquid stevia drops - caramel. Stir well and remove from heat.

  3. Fill choc cups with 150g of mixed chopped nuts (to include 50g of salted macadamias) we used 50g of Kitz Active Almonds, 50g of Kitz Active Walnuts & 50g of Nuts About Macadamias Original. Pour melted mixture evenly over 12 cases with nuts and refrigerate until set. Remove from moulds and enjoy! 

* Recipe by @keto_eats_australia