gluten-free. vegan. vegetarian.
I love flowers. Love to see them in the countryside, hang them up in prints around the house, and in this case, eat them. Edible flowers is something I have desired to play with for quite some time (stay tuned for future recipes). This is the first recipe.
Over the years, other creative bloggers have posted beautiful photographs of edible flowers in white chocolate. The aesthetic of nature’s bright colors against a fairly white or cream background is so attractive. To add a little flavor, I incorporated a coconut taste in the two layers.
Before using edible flowers, a little research was in order. Turns out there is quite a bit to know. Since others are more knowledgeable, here are a couple of links to read: one , two ,and three. If you are not into reading articles, these were some of the better tips:
- buy organic
- remove pistils, stamens, and stems
- never assume flowers are edible
- if prone to allergies, incorporate flowers into diet slowly
In the end, the flower taste was not overly noticeable. Mostly, coconut lends a delightful touch. My taste tester compared these cups to Mounds candy without dark chocolate. The white chocolate is not readily apparent either.
Notes: (1) I honestly just used the petals for pops of color. (2) For baking chips I used Pascha Organic White Chocolate Baking Chips with Rice Milk. Feel free to use whatever is best for you. This is not a paid post.
White Chocolate Floral Coconut Cups
Pretty edible flowers decorate a decadent coconut and white chocolate cup.
- 8 T. cashew flour
- 2 T. coconut flour
- 1 T. maple syrup
- 2 T. coconut oil (not melted)
- 3 T. white chocolate baking chips (can use regular white chocolate chips)
- ½ T. maple syrup (optional if using chocolate chips high in sugar)
- If necessary, grind cashews in high speed blender until well ground, and scoop out 8 tablespoons of flour.
- Add flours and syrup into high speed blender, blending until sticking together. If mixture is too dry, add ½ teaspoon of syrup at a time until sticking well. I do not like for this layer to be too sticky or it will be difficult to use, trust me.
- Next, place 6 mini cups into a mold of some sort. The only mold I had on hand was a muffin tin.
- Equally divide dough into 6 mini cups and press to form a layer without crust. The sides will bloom outward a bit during the pressing process if cups are placed in a tin with larger cup molds, but that is okay. Don’t press too much to fill the cups, but press enough to form a layer. Once finished, place in refrigerator until second layer is made.
- Scoop two tablespoons of coconut oil and melt in small saucepan on low heat over stove. Add white chocolate baking chips while still on low heat. Stir every now and then to incorporate well. Remove from eye once chips are melted. Add maple syrup and stir.
- Remove cups from refrigerator and equally divide second layer mix over the 6 mini cups. Place back into refrigerator for second layer to harden, which takes about thirty minutes to an hour.
- When the second layer seemed more firm, I added edible flower petals to top, pressing for them to adhere and stay.
- Be certain to store in refrigerator.
Thank you for reading. Hope you enjoyed!