The other day I received some AMAZING products from Berrytime including some really high quality raw cacao powder and cacao butter from the Big Tree Farms 🙆🏻♀️Therefore, I decided to make some raw chocolate cups with raw coffee caramel fillings using the cold brew coffee from a local coffee brewing brand (BLACKSHOT Cold Brew Coffee) in Hong Kong. It’s in fact so easy to make and so let’s make some for your mother on this coming Sunday for the very special occasion (aka Mother’s Day)!
This recipe makes three chocolate cups.
Ingredients:
Chocolate Cups:
1/2 cup raw cacao powder
1/2 cup raw cacao butter (shredded)
1 Tbsp coconut nectar
1 tsp BAOLA baobab powder
Raw Coffee Caramel (*there will be leftovers, you can use them as bread spread, nice cream topping or just eat them alone :P)
1 1/2 cups dates
1/4 cup almond butter or tahini
1/4 cup cold brew coffee + more to thin out the mixture
1 teaspoon vanilla powder
Goji berries for topping
Directions:
- Simply melt the shredded raw cacao butter using the double boiler method
- Add the coconut nectar to the melted cacao butter and mix well
- Mix in raw cacao powder and baobab powder and mix until a smooth mixture is obtained
- Scoop 2 tsp of the chocolate mixture to each small tart silicon mold (mine is about 2 inch in diameter)
- Place the cups into the freezer for five minutes until it hardens
- In the meantime, place all ingredients into a food processor and process until a smooth mixture is formed
- Depends on the stickiness of your dates, add more cold brew coffee teaspoon by teaspoon to thin out the mixture until a desired consistency is obtained (it should resemble that of coconut nectar or maple syrup)
- Take the chocolate cups from the freezer and spread 1 tsp of the raw coffee caramel evenly on top of the chocolate
- Place them back to the freezer for another 5 minutes
- Pour another 2 Tbsp of chocolate on top of each cup. Then top with goji berries
- Place in the freezer until hardens (around 5-10 minutes)
- You can just have them this way. Or you can remove the chocolate cups from the silicon molds and dip the sides of the cups with any leftover chocolate sauce.
- Place them back in the freezer for at least half an hour for the flavors to develop
- Place them at room temperature for around 10-15 minutes, then you are ready to go! 😚
