Gingerbread Dough Ingredients:
- ½ cup cashew butter
- 2 tablespoons maple syrup
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 2 teaspoons cinnamon
- ¼ cup coconut flour
Chocolate Cup Ingredients:
- 1 ½ cups dark chocolate melted
For the Gingerbread Dough:
With a rubber spatula, mix together all ingredients EXCEPT coconut flour.
Once everything is incorporated, add the coconut flour until well combined, and set aside.
Prepare chocolate cups.
For the Chocolate Cup:
Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted primal chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.
Pack 2 tablespoons of the dough mixture into the bottom of the chocolate cup(with the liner still on), lightly packing it down.
Pour another tablespoon of chocolate over the top, spread to the sides, and place back in fridge for at least twenty minutes.
Pull out of fridge, peel back wrapper and enjoy!