Vegan Chocolate Cashew Cups Recipe

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

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)
Method

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Makes 12 Cups
TO MAKE THE CASHEW COOKIE BASE
  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.
     
TO MAKE THE RAW CHOCOLATE
  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

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