Cashew Cookie Vegan Chocolate Cups Recipe

Cashew Cookie Vegan Chocolate Cups Recipe
Gluten Free, Vegan, Vegetarian, Dairy Free
Chocolates will stay fresh in an airtight container kept in the fridge for up to 12 weeks - they can also be frozen.

Jemma has combines the delicious taste of cashew cookie with a topping of dark pure chocolate and goji berry. This recipe is super nutritious but also reminiscent of a truly great biscuity treat. It's packed full of anti-oxidants and nutrients, the sweetness comes from Agave syrup, which has a low glyceamic index and won't spike the blood sugar levels. The biscuit is a lovely texture whilst being wheatfree and gluten free and including the super versatile coconut flour. Delicious snack to serve with afternoon tea. Makes 12 cups

  • Kitchen Scales
  • Food Processor
  • Cup cake cases or cup cake moulds
  • Bain Marie (Pan of boiling water with heat resistance bowl balanced over)


Makes 12 Cups
  1. Mix together the cashew butter, coconut oil, coconut flour, agave syrup together in a food processor until a crumbly bread crumb mixture forms.
  2. 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.
  1. Bring a saucepan of water to the boil and take off the heat.
  2. 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.
  3. Once melted, add the vanilla powder, cacao powder and agave syrup, stirring until the mixture becomes smooth.
  4. Spoon the liquid chocolate over the cashew cookie bases to fill your Petite Four cases or moulds.
  5. Top each chocolate with a goji berry for decoration.
  6. Leave on the side to set until the chocolate firms up and becomes solid.
24 February 2015 - 1:14pm