Double Decker Hawaiian Cups

Oh man, do I have a treat for you guys today! You know I am a sucker for a good no-bake treat and no-bake cups are my favorite thing to play around with!

These cups are SO FUN. They are double decker, with a coconut layer and a macadamia layer - allll the summer, Hawaiian vibes! And adding even more flare to these bad boys, is the chocolate I used! I melted a bag of Jojo’s Chocolates Guilt Free Goes Hawaiian Chocolate Bars . They have little bits of coconut flakes and macadamia nuts, adding the perfect little crunch! This is one of my favorite chocolate companies, not only because they are seriously delicious, but because of the ingredients; they contain no refined sugars which you all know, is a HUGE win in my book! They have three other incredible flavors as well!

For the bottom layer, if you do not have access to coconut butter, just blend unsweetened shredded coconut in your food processor until a butter forms (This can take up to 15 minutes, but is a cheap and easy alternative to buying a jar!).

Now, let’s get to it!

Double Decker Hawaiian Cups

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Yield: 12

Author: Dani

Prep time: 10 MSet Time: 1 hourTotal time: 1 H & 10 M

These cups are so fun! Two layers of coconut and macadamia nut fillings all doused in chocolate!

Ingredients:

Chocolate Coating

• 1 Package Jojo's Goes Hawaiian Chocolate Bars

Coconut Layer

• 1/2 cup coconut butter
• 1-2 tbsp maple syrup
• 1 tbsp coconut flour

Macadamia Nut Layer

• 1/2 cup macadamia nut layer
• 1-2 tbsp maple syrup
• 1 tbsp coconut flour

Instructions:

1. Line a cupcake tin with cupcake liners and set aside.
2. Heat the Jojo's Goes Hawaiian Chocolate bars until completely melted. Cover the bottom of each cupcake liner with a little chocolate and place in the freezer for a couple of minutes to harden.
3. Make the coconut layer by combining all the ingredients in a small bowl, mixing until smooth. Do the same in a separate bowl, for the macadamia nut layer.
4. Remove the tray from the freezer. Divide the coconut mixture amongst the cupcake tin, pressing the mixture firmly on top of the chocolate bottom. Cover this layer with a little bit of chocolate and place back in the freezer for another couple of minutes to allow it to harden.
5. Repeat the previous step using the macadamia nut mixture. Divide the remaining chocolate amongst the tray, entirely covering the last layer.
6. Place back in the freezer to set! Enjoy!

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