[21DSD Recipe] Triple-Decker Cups

In case you missed it, check out my first post about the 21-Day Sugar Detox and why I’m doing it.


 

tripledeckercups

I spent last week researching the 21 Day Sugar Detox, then coming up with my Week 1 meal plan. To my credit, I went ahead and bought 8 pounds of beef that was on sale and prepped it to store in my freezer to make this week easier. But after that, the next item on my preparatory agenda was to make an unsweet treat to freeze. I just had to have something ready to pop in my mouth for those moments of weakness. Today is Day 4 and I have yet to dip into this unsweet treat reserve, but I have a feeling all that will change this weekend.

Luckily, James and I taste-tested them last weekend and both gave them a thumbs up, especially considering they contain no sugar!

Triple-Decker Cups (adapted from this recipe)

Ingredients:

Bottom layer

  • 2 tbsp coconut oil
  • 1/2 cup coconut butter
  • 1 tsp vanilla extract
  • 2 tbsp coconut flour
  • 4 tbsp unsweetened cocoa powder
  • dash of cinnamon

Middle layer:

  • 3 tbsp Nutzo (or another 21DSD-approved raw nut butter)
  • 2 tbsp coconut butter

Top layer:

  • 2 tbsp coconut oil
  • 1/2 cup coconut butter
  • 1 tsp vanilla extract
  • 2 tbsp coconut flour
  • 1.5 tsp pumpkin pie spice

Optional garnishes: toasted coconut flakes and pumpkin seeds

1. In small saucepan, melt 2 tbsp coconut oil.

2. Whisk in 1 cup coconut butter and 1 tsp vanilla until smooth.

3. Whisk or stir in 2 tbsp coconut flour, 4 tbsp unsweetened cocoa powder and a dash of cinnamon.

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4. Place roughly a teaspoon of mixture into paper-lined mini muffin tin. I smoothed it out a bit with a 1/4 tsp round measuring spoon.

5. Place in freezer for 15 minutes to set.

6. Meanwhile, put 3 tbsp nut butter and 2 tbsp coconut butter in plastic baggie. Lock bag and knead together until mixture is even.

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7. Cut off tip of bag and place a dollop of nut butter mixture in center of tin.

8. To prepare the top layer, melt 2 tbsp coconut oil in small saucepan.

9. Whisk in 1 cup coconut butter and 1 tsp vanilla until smooth.

10. Whisk or stir in 2 tbsp coconut flour and 1.5 tsp pumpkin pie spice.

11. Spoon roughly a teaspoon of mixture on top of nut butter mixture. I found that the easiest way to spread it was to put a bit in a spoon, smoothly it out with my finger, then slide it off onto the top of the cup.

12. Before mixture sets, add any garnishes on top.

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