These Maca Cashew Mousse Chocolate Cups are the perfect sweet treat to create and enjoy sharing with family & friends (if you don't scoff them all yourself by accident!) Cute little gluten-free, dairy-free naturally sweet delights. Great for an indulgent moment.
Equipment
- Small Bowl with Water
- Silicon Moulds
- Tray
- Food Processor or Blender
- Saucepan
- Spatula
- Fridge/Freezer
Ingredients
- 60ml Coconut Cream
- 2 Tsp Vanilla Extract
- 375g Dark Chocolate
Optional toppings
- Dried Fruit
Method
- Start this recipe a few hours in advance as you will need to soak the cashews. To do this, simply place cashews in a bowl and cover with water. Leave to sit for 3-5 hours.
- Make sure you have your silicon moulds handy too! Set them up on a tray so you can move them easily between the countertop and the fridge/freezer.
- Once the cashews have soaked, drain and discard the water and place the soaked cashews into a blender or food processor.
- Add the maca, coconut cream, maple syrup and vanilla extract. Blend until you have a thick, smooth mousse. Set aside.
- Take 150 grams of the chocolate. Melt over a double boiler (i.e. in a bowl sitting atop a saucepan of simmering water on the stove) until runny. As the chocolate is melting, stir in 1 tablespoon of coconut oil until smoothly combined.
- Divide the melted chocolate mixture evenly between your moulds. Place the moulds into the freezer for 20-30 minutes to set.
- Once the bases have set, remove from the freezer. Take the cashew mousse mixture, and gently dollop in a generous heaped teaspoon into the center of each mould.
- Flatten the mousse down a little with a spatula so you can easily cover it with melted chocolate, but leave a little gap around the edges so some chocolate can run down the sides.
- Take the remaining chocolate and coconut oil, and melt this batch the same way you melted the first batch.
- Pour the melted chocolate into the moulds, covering over the cashew mousse. If you're using any decorations, sprinkle them on top of the chocolate now, before it sets.
- Place the chocolates into the fridge or freezer to set (of course, it will be quicker in the freezer!).
- They're done! Store them in the fridge (they should last up to 10 days), or you can freeze if you'd like to keep them for longer.
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