Whoever said chocolate is bad for you, wasn’t talking about raw cacao. Cacao has an amazing nutritional profile, and, of course, deserves a place in part of my regular diet. For one thing, just 2 tbsp will give you 5g of protein. But let’s not stop there! It also has 6g of Fiber, Calcium, Manganese, Magnesium, Copper, Iron, Zinc and Selenium…I could go on and on about the antioxidants of this wonderful superfood. In fact, there are more antioxidants in the chocolate cup than in the blueberries filling it. Not bad for a sweet snack!
What’s the catch? EAT IT RAW! This is the major difference between cacao and cocoa. Cocoa is heated and unfortunately destroys a lot of the benefits of eating chocolate in the process. So, if you want a dessert to serve company without breaking the bank or your diet, give this nutritionally rich and raw recipe a try!
Okay, now to the good stuff! Chocolate cups are really easy to make, so don’t be nervous. Just make sure to use a steady hand when removing the chocolate cups from the mold, or make them extra thick if you lack dexterity. I found the best way to remove the paper is to pull in a downward motion.
Back in college, my roommates and I used to use dixie cups for molds. We made homemade reese’s peanut butter cups, and, of course, the traditional college jello shots (in case my mom is reading this, sans alcohol, really ;)). The great thing about dixie cups is they are made of paper and peel away when you are ready to reveal the chocolate from the mold. Beautiful, aren’t they?
- *8 dixie cups
- 1/2 cup coconut oil
- 1/2 cup cacao powder (my favorite is Sunfood's cacao)
- 1 tsp vanilla bean paste
- 1/2 tsp himalayan pink salt
- 2 tbsp maple syrup
- 1 tbsp coconut nectar
- 1 Tbsp Chia Seeds
- 2 Tbsp Water
- 3 Tbsp Maple Syrup
- 3 Tbsp Coconut Nectar
- 6 oz. blueberries
- 1-13.66 fl oz can of full-fat coconut milk (just use the fat topping part–I usually have good luck with the Thai brand separating correctly--keep the can in the fridge to separate )
- Juice from 1/2 lemon
- 1 Tsp Cardamom
- 1 Tsp Vanilla Bean Paste
- 1 Tsp Maple Syrup
- 1 Tsp Coconut Sugar
- Dash Nutmeg
- Dash of Lavender *to taste
- Mix the chocolate ingredients together, then swirl 1 tablespoon at a time into a paper cup until all sides are covered completely. Refrigerate for 30 seconds in between to set the chocolate. I use 2 tablespoons per mold, however, if there are any cracks forming, layer another tablespoon desired thickness.
- TIP: No one sees the inside of the cup, so feel free to smear the chocolate on the sides to make the thickness even. Also, remember that gravity will always make the bottom thicker, so make sure the chocolate sets evenly on the sides.
- Mix the glaze and pour over the blueberries. Put the blueberries in a salted chocolate cup
- Mix the Cream ingredients and whip until stiff. Then top the blueberries in the chocolate cup with lemon-cardamom coconut cream.
- TIP: The coconut cream stiffens up more if you refrigerate overnight.
My friend and I recently decided to serve these scrumptious single-serve desserts with Earl Grey Tea in the future. Yummm!
Remember that the fat is from the coconut, which is a superfood and good for you when eating a serving at a time. Also, I prefer the Sunfood Cacao, which is slightly higher in nutrition than the calculations below.