Biscoff and Chocolate Cups

Never did I expect to use the labels “healthy” and “chocolate” in the same post. Those words just don’t go together. And now, this obviously isn’t the healthiest thing that you’re ever going to eat, but it’s definitely not the worst either.

Instead, its incredibly delicious. I don’t even know for sure what got me to finally purchase a jar of Biscoff spread but I am so happy that I did. Since purchasing the first jar a little over 3 months ago, I’ve purchased an additional 3 more. I only ate the first one with just a spoon, so that’s progress right? The other jars have gone toward actual recipes, like this one.

Biscoff and Chocolate Cups
Adapted from: Prevention RD
Servings: 12
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    Bottom Layer:

    • 2 tbsp. coconut oil, melted
    • 1/4 cup smooth Biscoff
    • 1 tsp. vanilla 
    • 1/4 cup cocoa powder
    • 2 stevia packets

    Top Layer:

    • 2 tbsp. coconut oil, melted
    • 1/4 cup smooth Biscoff
    • 1/2 tsp. vanilla
    • 1 stevia packet

1. Line a mini muffin pan with 12 paper liners.
2. Stir all of the ingredients for the bottom layer together until smooth.
3. Pour into the mini muffin pan.
4. Freeze for 15 minutes or until hardened.
5. Stir all of the ingredients together for the top layer.
6. Divide over the chocolate layer. Return to the freezer and freeze for another 15 minutes or until solid. Keep frozen until ready to serve.

Oh. My. God. Wow. My mouth is watering again just typing up the recipe. These were absolutely incredible. You must make these ASAP. Now, preferably. 

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  1. What a great recipe! I love biscoff!

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