Servings: 6

Chocolate Cups: subheading: Chocolate Cups:
200g 2 bars Lindt Excellence Chocolate Block Cocoa 90% or (150g 1½ bars Lindt If Not making the mini choc bars) 200g 2 bars Lindt Excellence Chocolate Block Cocoa 90% or (150g 1½ bars Lindt If Not making the mini choc bars)
2 tbsp Coconut Oil 2 tbsp Coconut Oil
 
Orange Cheesecake Filling: subheading: Orange Cheesecake Filling:
150 g cream cheese 150 g cream cheese
90 ml sour cream 90 ml sour cream
50 ml full cream 50 ml full cream
4 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk fruit 4 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk fruit
2 tsp Orange Essence 2 tsp Orange Essence
½ tsp Orange food colouring (Add more to get the colour you want) ½ tsp Orange food colouring (Add more to get the colour you want)
½ tsp Gelatin (Unflavored) ½ tsp Gelatin (Unflavored)
3 tbsp Water (Boiled) 3 tbsp Water (Boiled)
 
200 g Bag Protein Marshmallows (Optional) 200 g Bag Protein Marshmallows (Optional)

Prep Time: subheading: Prep Time:
Get a cupcake tray to hold the Silicone cupcakes in.
Also, place the Silicone cupcake molds into the fridge for 30 minutes before using, this helps the chocolate cups set faster.
Chocolate Cups: subheading: Chocolate Cups:
In a 2-pot system, (pot with some water in with a heatproof bowl on top to melt the chocolate in)
When the pineapple lumps are set, make your chocolate coating: break up the 1½ bar Lindt Excellence Chocolate Block Cocoa 90% and combine with 2 tbsp coconut oil.
Once it has melted, let the chocolate cool for 10 minutes.
Optional: Get your Silicon Mini Choc bar molds, using a teaspoon, spoon some melted chocolate into the individual mini molds, and place them in the fridge to set.
Get your 6 Silicone Cupcake Molds out of the fridge, with a teaspoon, spoon some melted chocolate into the cupcake, spoon it up the sides holding it a tad sideways and fill the bottom, place each on into
a cupcake tray to hold them, place them into the fridge to set, repeat with them all, Place into the fridge between applying layers for 30 minutes, keep doing this until the chocolate is about 2 to 3 mm thick, and store them in the fridge for 1 hour.
Once set, gently peel the silicon off the chocolate cups, and place the chocolate cups back into the fridge, I stored mine in the cupcake tray until the next step.
For the Orange Cheesecake Filling: subheading: For the Orange Cheesecake Filling:
Prepare the Gelatin first, add 3 tbsp of hot boiled water to a cup, then add the ½ tsp Gelatin and stir in well, set aside. (If it starts to thicken, put it in a microwave for 60 seconds, then give it a stir.)
In a bench mixing bowl or food processor, add the 150 g cream cheese, 90 ml sour cream, 50 ml full cream, 4 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Orange Essence, ½ tsp Orange food colouring and start to mix all the ingredients up and slowly add the prepared melted gelatin in the mix, beat it until it is creamy smooth, don't over mix or blend, it should be a tad thick.
Pour the orange cheesecake mixture into a large jug and set aside.
Get your chocolate cups out of the fridge leaving them in the cupcake mold holder, put a tablespoon of orange cheesecake mix into all 6 chocolate cups, place 2 Protein Marshmallows into each cup, then cover each cup with orange cheesecake mix, fill up each one until you're happy with them
If you made the mini choc bars, then place two bars into all the cups into the orange cheesecake, Now place them in the fridge to set. (I left mine to set overnight)
Once set, take out and serve, and enjoy.

Needed for this are 6 Silicone Cupcake Molds and Silicone mini Chocolate bar molds to make the mini Choc Bars.  Needed for this are 6 Silicone Cupcake Molds and Silicone mini Chocolate bar molds to make the mini Choc Bars.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves