Chocolate Nut Butter Cups


  1. 150g vegan chocolate, chopped (we used dark
  2. chocolate but use milk if you prefer
  3. 2 tbsp coconut oil
  4. 1 tbsp almond milk
  5. 2 tbsp Meridian nut butter of your choice (we used Coconut & Almond).


1. Gently melt chocolate, almond milk and coconut oil in a small pan. Pour a little into mini muffin cases, enough to cover the bottom then chill in the freezer for 10 minutes.

2. Once solid dollop half a teaspoon of Meridian Coconut and Almond butter (or Meridian Coconut and Peanut butter) into each one then cover with more chocolate and return to the freezer to set.