gluten-free. dairy-free. soy-free. vegan. raw.
Raw Chocolate Cups are easy to make. Super easy. And relatively quick. Will need high speed blender, muffin tin, and muffin tin liners.
This is the fun part; can make many varieties. My favorite is peanut butter and dates with cacao nibs, and the two in this recipe. Unfortunately, I was out of dates. Otherwise, would have included. Maybe a future post?
Included is a recipe for almond flour, cacao powder, and maple syrup base with top layer of chocolate, and cashew flour, cacao nibs, and maple syrup with top layer of chocolate. Makes a total of six.
Raw Chocolate Cups
Delicious snack to satisfy any chocolate cravings.
For Cashew Cacao Nib: Base: 1/4 c. cashews. 1 T. maple syrup. 1/2 T. cacao nibs.
For Almond Cacao Powder: Base: 1/4 c. almonds. 1 T. maple syrup. 1/2 T. cacao syrup. 2 dashes salt.
Topping: (makes enough for both) 3 T. coconut oil. 3 T. cacao powder. 1.5 T. maple syrup.
- Line muffin tins with muffin cup holders. Set aside.
- In high speed blender/food processor, grind cashews into a fine flour. Add syrup and blend to combine. Should have dough-like consistency. Add cacao nibs and blend on low to incorporate.
- Divide mixture equally into three muffin holders. Press into base.
- Using same blender/processor, grind almonds, along with cacao powder added, into a fine flour. Pour in maple syrup and add two dashes salt. Blend well to combine. Should have dough-like consistency as well.
- Divide mixture equally into three muffin holders. Press into base. Refrigerate until ready to use.
- To make chocolate topping, melt coconut oil over stove eye on low, if not already melted. Add cacao powder and maple syrup. Stir well.
- Spoon chocolate sauce equally over six cups. Place in freezer for 5-10 minutes to harden. Once solid, ready to consume.
Note: Store in freezer for more solid topping or in refrigerator for softer topping. I prefer to store in fridge. Also, do not keep out too long as they will melt.