chocolate cups

These chocolate cups with chia jam the perfect dessert for your trick or treaters, and adult Halloween parties!

Chocolate Cups with Chia Jam

raspberries

lemon juice

maple syrup

tbsp chia seeds

pomegranate arils

dark chocolate (vegan if needed, chopped)

tbsp coconut oil (melted)

Fleur de sel (if desired)

In a saucepan, heat the raspberries, lemon and maple until the raspberries start to break down. Give it a good mash and take off the heat. Transfer to a container with a lid along with the chia seeds and pomegranate. Refrigerate over night.

In a microwave, melt the chocolate with the coconut oil over 50% heat in 30 second intervals until smooth.

Pour the chocolate into the bottoms of silicon peanut butter cup molds (large or small) to get a thin 2 mm base. Place in the freezer to firm up.

Add a dollop of the jam to each mold and pour the remaining chocolate over it, covering the sides and top. Place back in the freezer for at least 1-2 hours to fully firm up.

When ready to serve, remove from the freezer and sprinkle with fleur de sel, if desired. Allow them to thaw out for a few minutes and enjoy.

This rich, creamy, chocolate mousse is served in chocolate cups and topped with amazing homemade salted caramel! Naturally Gluten Free!

Salted Caramel Chocolate Mousse Cups

chocolate chocolate

sugar

heavy cream

vanilla

salt

chocolate chips chocolate

white sugar

corn syrup

salted butter

Chocolate curls chocolate

salt salt

<p>These caramel cups have buttery, rich caramel sandwiched between decadent dark chocolate and topped with flaky sea salt! They are the PERFECT healthy treat - no carbs or sugar! Keto-approved.</p>

the most amazing caramel cups

butter salted

allulose

coconut cream**

blackstrap molasses (optional)

caramel (above)

chocolate

coconut oil (use refined

flaky sea salt (optional)

Add the butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned for about 5 minutes

Add in the sweetener, coconut cream and salt (lower the amount if using salted butter), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.

Simmer over very low heat for 15 minutes &#8211; don&#8217;t stir. After 15 minutes, stir. See note below if it has split.

Once it&#8217;s finished, pour the caramel into a jar or Tupperware. You will only need a little bit for the cups. Allow it to cool completely, and then refrigerate. The caramel will thicken up in the fridge (which is great for the cups). If you want to use the remainder on with something else, bring it back to room temperature or heat it up with a little more liquid (almond milk works!) to thin it out a bit.

Use a silicon muffin pan or a metal pan with cupcake liners.

Microwave the chocolate chips and coconut oil in 30 second intervals until smooth (typically takes 2 intervals).

Once melted, tablespoon chocolate into each of the cups so bottom is covered. Take a pastry brush and brush chocolate  up the sides slightly (maybe 1/8-1/4 inch). Once you&#8217;re finished with the tray, place it in the freezer to harden (about 10 minutes).

Spoon caramel with a teaspoon in the chocolate cups. You will use approx. 4 tablespoons of the 1-cup produced using the caramel recipe.

Spoon the remainder of the chocolate over the caramel (it should still be warm and spreadable &#8211; if not, microwave for 10-20 seconds). Cover the caramel completely.

Add flaky sea salt to the cups if you like.

Stick the pan in the fridge to harden. Once they&#8217;re hardened you can pop them out of silicon pan or the cupcake liners.

Store them in the fridge (or freezer) to keep the chocolate and caramel more solidified.

These super simple, 5 ingredient healthier vegan chocolate peanut butter cups are refined sugar-free, dairy-free and absolutely delicious for any sweet and savoury cravings!

Healthier Vegan Chocolate Peanut Butter Cups

peanuts

cacao powder

cacao butter (melted)

tsp salt

I like to use full peanuts, so I first have to remove the shells. Then they are ready to roast.

Roast the peanuts in the oven at 160ºC (fan assisted) for 7-10 minutes. The longer you roast them, the deeper the color of the peanut butter. I myself like the flavor more toasted, so I roasted them for 10 minutes.

As soon as the peanuts come out of the oven, carefully peel them. The skin should just come off easily when you scrunch them in your hands or with a towel. I then used a hairdryer to remove all the skins (although, be warned, this can be messy! )

Put the peanuts and a pinch of salt in a high-power food processor or blender and blitz them until you obtain a smooth butter. The longer you blend it, the runnier the peanut butter becomes. Store in a glass container.

Making the peanut butter (optional):

Use a double boiler to melt the cacao butter on low heat. Then add the maple syrup and salt and stir well.

Sift the cacao powder into the liquid ingredients and mix until thoroughly combined.

Carefully pour some melted chocolate in the molds and tilt on all sides to make sure they are well covered. Put the molds in the freezer for 5-10 minutes. The chocolate will harden quickly.

Note: If the chocolate coating is too thin, you can add a second layer and put the molds back in the freezer otherwise the vegan chocolate Peanut Butter Cups won&#039;t be strong enough when biting into them and will &#039;explode&#039;.

Add some peanut butter to the middle of each chocolate cup. You can put the molds back in the freezer but this step is not necessary as long as your peanut butter isn&#039;t too runny.

Finally, cover the peanut butter with more chocolate so that you create completely coated cups. Put back in the freezer for 5-10 minutes.

These vegan chocolate peanut butter cups are ready. Remove the molds and enjoy them right away or store them in the fridge.

Making the chocolate cups:

https://content.jwplatform.com/videos/7fN4HnFb.mp4

These super simple vegan chocolate peanut butter cups are refined sugar-free, dairy-free and absolutely delicious for any sweet cravings! And it’s so easy to customise them and make them look like little reindeer for the Holiday Season and other festivities.

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Top 4 chocolate cups recipes from across the web

The most viewed chocolate cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cups with Chia Jam

Salted Caramel Chocolate Mousse Cup...

the most amazing caramel cups

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The most viewed chocolate cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine