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Saturday, February 11, 2017

Dark Chocolate Cacao Nut Cups

GLUTEN-FREE  |  DAIRY-FREE



If you're looking for a healthy homemade Valentine's Day treat, these are for you. The dark chocolate cups are filled with a mixture of raw cacao beans, coconut, walnuts, and dates, giving them a soft and chewy texture, and a deep chocolate flavor.

Yield: 12 cups


Ingredients:
  • 8 ounces dark chocolate, 72% or darker
  • 1/2 cup raw cacao beans (or substitute cacao nibs)
  • 1/2 cup raw walnuts
  • 1/4 cup unsweetened dried shredded coconut
  • 7 dates, pitted
  • Pinch sea salt
  • 1 tablespoon raw honey

Equipment:
  • Food processor
  • Silicone mini cupcake mold with 12 cups

Directions:
  1. Fill a medium saucepan with an inch or two of water and warm it over low heat. Place the dark chocolate inside a glass or stainless steel bowl. Place the bowl on top of the saucepan, cover, and heat until just melted. Do not overcook the chocolate.
  2. Once the chocolate has just melted, add a spoonful to the bottom of each cup. Rotate the mold gently to make sure that the bottom and sides of each cup are completely coated with melted chocolate. Place it in the fridge to harden.
  3. Add the cacao, walnuts, coconut, dates, sea salt, and honey to a food processor and pulse until finely chopped.
  4. Once the chocolate inside the mold has hardened, fill each one with cacao mixture. Press down gently and flatten the top. Fill most of the cup but leave enough room for a layer of chocolate on top.
  5. Spoon melted chocolate over each cup, enough to cover the nut mixture completely and seal the edges.
  6. Transfer the cups to the fridge to set for 2 hours or more. 
  7. Before serving, take the cups out of the fridge 20 minutes in advance so they have time to soften a bit. Arrange them on a serving plate or inside a gift box while they are cold to avoid leaving fingerprints behind.

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