Chocolate Cups with Maple Walnut Butter and Blueberries

chocolatecups

Hello! I felt compelled to write a little note to apologise for my lack of anything of late. So to make it up to you, here is a really fabulous recipe – that works right?!

The internet is awash with these little chocolate cup scenarios, but I couldn’t resist doing my own version, I hope you love them!

I have used walnuts for my nut butter, but your can substitute with any nut butter you like. Walnuts are not only delicious, they are packed with fabulous omega 3 fatty acids which are super anti-inflammatory. Omega 3s are required for each and every cell in our body as they make up part of the cell membrane and keep them nice and flexible. They are also ace for brain and neurotransmitter function – they even look like a brain – doctrine of signatures at work there.

Walnuts are also packed with magnesium, vitamin B6, and a decent amount of iron. Hmmm sounds like the perfect PMS snack to me!? Magnesium to relieve cramping and tension, vitamin B6 for hormone balancing and iron to restore your blood cells. Plus the anti-inflammatory nature of the omega 3s. Just add chocolate right? Okay!!

These little chocolate cups use a version of the dairy free, home made chocolate from the wonderful Sarah Britton’s recipe as the base. But first we need to make the walnut butter.

 

walnutbutter

Maple Walnut Butter

2 cups raw, unsalted walnuts

3/4 – 1 tsp pure maple syrup

pinch sea salt

Add all ingredients to a blender and blend. This can take a little while. I reckon it took me about 5 minutes or so of blending all up, with many stops to scrape down the sides and mix. You want it to get to a texture where it will hold together easily when pressed.

That’s it for the maple walnut butter. Keep in an airtight jar in the fridge for up to a month.

Raw Chocolate

1/4 cup coconut oil

1 1/2 tbs cacao butter

2 1/2 tbs raw honey

1/4 cup plus 3 tbs of cacao powder

A big pinch of sea salt

**You will also need about 1/4 cup blueberries for this recipe

In a glass bowl over a saucepan of simmering water (or double boiler), melt the coconut oil and cacao butter together. Once melted add the honey and whisk until completely combined and smooth. Remove from heat and whisk in the cacao powder and salt.

Spoon a small amount of chocolate mixture into mini cupcake pattypans. This recipe will make around 10 of these. You only want to use up about a third of your chocolate mix and then save the rest for the topping. Pop into the freezer for 10-15 minutes until firm.

Place a small spoon of walnut butter on top of of each chocolate disc, and press 2-3 blueberries into the mix. Drizzle the chocolate mix ontop, making sure to cover completely and reach down the sides. Place back in the fridge for an hour to set.

That’s it!! We still have a day before the cleanseΒ right?! x

chocolate cups half