These gluten-free Vegan Chocolate Cashew Cups combine pure organic chocolate with sumptious cashew nut butter for a heavenly, cookie-like taste. Lightly sweetened with Raw Agave Syrup - this has a low glycaemic index meaning these sweet treats won't spike your sugar levels too drastically. Virgin Coconut Oil replaces ordinary butter in this recipe, giving these cupcakes a velvety texture and a boost of healthy fats. Impress your friends with afternoon tea by serving these healthy yet indulgent cupcakes!
Equipment
- Kitchen Scales
- Food Processor
- Cup cake cases or cup cake moulds
- Bain Marie (Pan of boiling water with heat resistance bowl balanced over)
Ingredients
Cashew cookie mix
- 1-2 tsp Agave
- 5 tbsp Cashew Butter
Vegan chocolate
- 100ml Agave Syrup
Method
- Mix together the cashew butter, coconut oil, coconut flour, agave syrup together in a food processor until a crumbly bread crumb mixture forms.
- Take the mixture and place into individual Petite Four cases or moulds, packing it down tightly and leaving 2/3 of the cases/moulds free.
- Bring a saucepan of water to the boil and take off the heat.
- Melt the cacao butter in a bowl over a saucepan of hot boiling water, making sure that the water doesn't touch the bottom of the bowl.
- Once melted, add the vanilla powder, cacao powder and agave syrup, stirring until the mixture becomes smooth.
- Spoon the liquid chocolate over the cashew cookie bases to fill your Petite Four cases or moulds.
- Top each chocolate with a goji berry for decoration.
- Leave on the side to set until the chocolate firms up and becomes solid.
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