Raw Crispy Chocolate Cups

Cups Base
1 cup pitless Dates
1/3 cups Almond Meal
2 tbsp. Unsweetened Cacao Powder
1/2 cup Desiccated Coconut
2 tbsp. Coconut Oil
1/2 cup Rolled Oats
1/3 cup Macadamia Nuts
Crispy Chocolate Ganache
200 gr Dark Cooking Chocolate
1/2 cup Coconut Milk or Almond Milk
1/4 cup Chia Seeds
1/3 cup Puffed Quinoa you can also use Puffed Rice instead
1 cup Frozen Raspberries Optional

Cups Base
The night before making the bars, put the Dates in a large bowl and cover with warm water. Let them soak overnight.
Drain the Dates and place in a Food Processor or Blender.
Add the Almond Meal, Cacao Powder, Desiccated Coconut, Coconut Oil, Rolled Oats and Macadamia Nuts in the Blender and blend until a thick paste is former.
You can pre-chop the macadamia nuts if your blender is not super powerful, it will help the blending.

Use your Cupcake/Muffin Tray to form the cups: firmly press the paste to the bottom of the tin.

You can also line your Pan with Paper Cupcake Cases.

Put in the freezer to set while you prepare the Ganache.
Crispy Chocolate Ganache
In a medium size pot on low heat, mix the Soy Milk and Dark Chocolate pieces until all the chocolate is melted.
Make sure to keep the heat on low to avoid burning the chocolate.

Remove from the stove and add the Chia Seeds and Puffed Quinoa.
Stir well.

Transfer the Ganache in a bowl and place in the fridge to cool down (about 30 minutes to an hour).
Take the Ganache out of the fridge and stir well to make sure there are no lumps.
Pour the Ganache over the Cups Base.
Optional: top the Cups with a few Frozen Raspberries each.

Put back into the Freezer until the Ganache has set.
Leave in the Freezer until eating.




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