These Blackberry Chocolate Cups are quick and easy to make (if you’ve left making Easter chocolate gifts last minute like I do). And a whole lot healthier than your standard Easter chocolate.
Easter used to be a time of year that left me with a major post-chocolate-binge-hangover, so now I enjoy making my own chocolates and treats that are still delicious without leaving me wired on sugar.
The recipe is really versatile; you can add whatever you like to the chocolate base. I used blackberries because that’s what I had in my freezer, but you could use different fresh or frozen berries, crushed nuts, a little bit of chopped dried fruit (I keep dried fruit to a minimum because it’s a concentrated form of sugar) or a combination of all three.
Blackberry Chocolate Cups
- 3 x 20ml tablespoons extra virgin coconut oil, melted
- 2 x 20ml tablespoons nut butter (I used almond butter)
- 2 x 20ml tablespoons raw cacao powder
- 1 x 20ml tablespoon rice malt syrup
- Large handful frozen blackberries
- Mix the melted coconut oil, nut butter, cacao powder and rice malt syrup together in a small bowl until well combined.
- Place some mini muffin cases onto a flat tray (I used 9 x silicone mini muffin cases) and spoon the chocolate mixture into the cases. Don’t fill them right to the top; you want to leave a little bit of space for the chocolate to rise when you drop in the berries.
- Top each chocolate cup with a few berries. Place the tray into the fridge or freezer for an hour or so until the chocolate is set.
- Store the chocolates in the fridge or freezer (because the coconut oil in the chocolate may start to melt at room temperature). I store mine in the freezer and then leave them to defrost in the fridge for a couple of hours before eating.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
You might also like my Choc Mint Matcha Cups.