Blackberry Chocolate Cups

Blackberry Chocolate Cups
Blackberry Chocolate Cups

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

Makes 9

Ingredients

  • 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

Method

  1. Mix the melted coconut oil, nut butter, cacao powder and rice malt syrup together in a small bowl until well combined.
  2. 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.
  3. 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.
  4. 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.

Notes:

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

You might also like my Choc Mint Matcha Cups.

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