I have made so many different variations of this dessert and I have to say it's quite addictive. First of all, I really enjoy the process. Second - it's so easy and fun to do and you can play around with ingredients and even create your own cups.
What do you need? Your favourite chocolate and fillings. You can find my TOP1 recipe on my blog, just click here.
However, today I will share a recipe that is vegan and also healthy, made of a really nice cashew cream & raspberry jam (I guess other jams would work too or you can even try jelly).
For freezing I would suggest to use a silicone mould, but you can also use regular muffin tray, just put in paper liners first. That will easy help you to remove your cups.
To make approx. 6 chocolate cups you will need:
1 cup raw cashews
1 tbsp cacao powder
3 tbsp coconut oil (melted)
1-2 tbsp maple syrup
150 grams dark chocolate
Directions: first make the cream. Add all ingredients to food processor and blend until you get a buttery mixture. If it's too dry, add some more coconut oil. You can also add some extra or less maple syrup (depending how sweet you want it, just remember that you will add the jam too).
Then melt your favourite chocolate (I prefer to use the dark one), if it's too thick, add some coconut oil.
Add 1 tsp of melted chocolate to each liner and using the same spoon even out the chocolate. Then place your cups in freezer for 10 minutes.
Then add approx. 1 tbsp of cashew mixture to your cups and again even it out.
Once you're done with that, add approx. 1 tsp or even less of raspberry jam. NOTE: try to put it in the middle.
Then place them in freezer until jam hardens a bit. Then cover the cups with rest of chocolate and freeze for another 10-15 minutes.
Before serving let them sit in a room temperature for 10 minutes.
If you want your cream to be even creamier soak cashews in hot water day before.
Enjoy! For more follow my IG @kitcheninlondon
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