Vegan Simple 3 Chocolate Cups


  • 320g Vegan Chocolate chips
  • 4 Teaspoons coconut oil divided
  • 120g Chocolate Spread

Handful of crushed hazelnuts optional


Line a large muffin tin with 8 paper liners and set aside.

In a microwave safe bowl, combine half the chocolate chips with 2 tsp of coconut oil and melt together. Divide the melted chocolate evenly amongst the eight cups, scraping down the sides of the paper liners. Refrigerate for around 10 minutes.

In two small bowls, add the chocolate spread in one and the rest of the baking chips and coconut oil in the other.

If your chocolate spread is too stiff, melt slightly until runny. Fill the eight chilled chocolate cups with a tablespoon of the  chocolate spread each and optional crushed hazelnuts. Place back in the refrigerator.

While it is chilling again, melt the rest of the chocolate chips with a teaspoon of coconut oil and top the eight cup and allow to cool until firm.

Chefs Tip - Top with optional sea salt and enjoy!