Raw salted caramel chocolate ganache cups 


Hello little cups of yum. Nice to meet you.  My name’s Emma and I’m going to look after you, so jump in my tummy quickly before anyone else realises you exist.

I’m feeling a little bit on the silly side today and I think it’s because I’ve eaten too much chocolate. But let’s roll with it and talk about these raw, salted caramel, chocolate ganache cups. So many amazing things in such a little dessert. 

They’re really easy to make, they look pretty fancy, they only require 9 ingredients AND the combination of creamy chocolate and gooey caramel all together in a scrumptious little cup is just a match made in dessert heaven. So go get your apron on and fire up your food processor because I think you’re going to want to make these too!

Makes about 15 little cups

For the cups

  • 1 cup dates
  • 1/2 cup cashew butter
  • 1/2 cup cacao nibs
  • 2 tbsp coconut oil
  • 3 tbsp cacao powder
  • Pinch of Himalayan sea salt

For the salted caramel

  • 1/2 cup dates
  • 1/2 cup cashew butter
  • 1/4 cup almond milk
  • 2 tbsp coconut oil
  • Pinch of Himalayan sea salt

For the chocolate ganache

  • 2 tbsp cacao powder
  • 2 tbsp coconut oil
  • 4 tbsp cashew butter
  • 4 tbsp coconut cream
  • 2 tbsp maple syrup

To make the cups, pop the ingredients in a food processor and whizz for about five minutes until a sticky, chocolatey mixture forms. Roughly roll into 15 equal balls then shape into cups either using a mould or your hands.

For the caramel, again place the ingredients in a food processor or high speed blender and whizz for 2-3 minutes until a smooth caramel forms. You may need to stop a couple of times and scrape any excess from the sides of your mixer so that it all gets blended smoothly. Spoon this mixture into the cups, using about a heaped teaspoon of mixture for each one. Pop these in the freezer to set while you make the chocolate ganache.

For the ganache, pop all the ingredients in your food processor or blender and whizz for 2-3 minutes again until a smooth chocolatey mousse forms. Remove the cups from the freezer and either pipe or dollop the ganache on top. And there you have it!

Love, Mrs H xx

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