Salted Dark Chocolate Cookie Butter Cups


A delicious Speculoos cookie butter recipe created by our partner Sweet Peas and Saffron

  1. Break the dark and milk chocolate tablets with the coconut oil into a small pan and heat over a low heat. Keep stirring until the chocolate is completely melted and smooth.
  2. Use a muffin tin with serrated paper
  3. Spread about 1 teaspoon of melted chocolate in the bottom of each mold. Tip: if necessary, tilt the pan to completely cover the bottom.
  4. Place the muffin tin in the freezer for about 5 minutes
  5. Spoon 1 teaspoon of Cookie Penotti onto the hardened chocolate. Tip: heat the Cookie Penotti in the microwave for 5 to 10 minutes to make it easier to scoop out.
  6. Spread extra melted chocolate over the Cookie Penotti
  7. Sprinkle with sea salt
  8. Place in the fridge for 2 hours until completely hardened


  • 100 g pure chocolate, roughly broken
  • 100 g milk chocolate, roughly broken
  • 1 tbsp coconut oil
  • 1 tsp Cookie Penotti Original per cup
  • Sea salt to decorate

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