Filled Chocolate Cups

– Recipe Video below –

Catarina and Nuno from the blog, Um Lugar para Viver, invited me to do a recipe for the rubric [>Crescer com Sabores] – a rubric that was created on the blog to “spread the word and raise even more awareness through the preparation of healthy snacks” for the youngest people.

There were lots of options for a healthy and appetizing snack. Putting together these two “rules”, I also opted for a snack also fun – the chocolate cups, which in this case are filled with dates and almonds and again covered with a delicious layer of crunchy chocolate.

The first time I saw something like this, I wondered: but how were these chocolate cups are made? How is it all united and the stuffing in the center? Well, it’s so simple, you can prove the simplicity in the recipe video, further down. You will want to repeat this recipe more and more times. I repeat it often ^^

You can choose to simply fill with fresh fruit of the season, red fruits or even nuts and on top, jelly or whipped coconut cream. The options are immense and can also vary the fillings. This stuffing, came from a test I was doing, it was so delicious so it was elected to fill these chocolate cups.

Let’s prepare the recipe? 🙂

See the video of the recipe below

Autor: Be Pure Inside
Vegan
Raw
Gluten Free
Prep. Required
Preparation: Easy
Duration: 50 m
Serves: 8

  1. Cut the chocolate into pieces with a sharp knife, so that it will melt faster.
  2. Boil some water and place it in a bowl. Take a smaller bowl and place it over the boiling water, where it will float. Take the chocolate and place it in the smaller bowl, keep stirring so that will melt, becoming soft and glossy.
  3. Pour 2 chocolate tablespoons into each cupcake baking liner and spin it so that the chocolate holds to its sides. Place the cupcake baking liners into a muffin/cupcake tin and take it into the freezer for about 10 to 15 minutes, so that the chocolate sets.
  4. Meanwhile, prepare the filling: Place the dates (pitted), the almonds, the coconut oil, the water and the cocoa powder (if you have decided to use it) into a food processor. Blitz into a high speed for about 20 seconds.
  5. Take the chocolate cups out of the freezer and fill them. Pour a little bit more of chocolate in each cup, covering the filling and the sides of the cupcake liners.
  6. Put the chocolate cups into the freezer, once more and leave it there for about 10 to 15 minutes to set.
  7. You can serve them as they are or leave it in the freezer for 1 to 2 hours, to serve the cups frozen. They are delicious!
  1. In the Thermomix cup place the chocolate. To grind (so that it will melt faster), 3 turbo, set aside.
  2. Boil some water and place it in a bowl. Take a smaller bowl and place it over the boiling water, where it will float. Take the chocolate and place it in the smaller bowl, keep stirring so that will melt, becoming soft and glossy.
  3. Pour 2 chocolate tablespoons into each cupcake baking liner and spin it so that the chocolate holds to its sides. Place the cupcake baking liners into a muffin/cupcake tin and take it into the freezer for about 10 to 15 minutes, so that the chocolate sets.
  4. Meanwhile, prepare the filling: In the Thermomix cup, place the dates (pitted), the almonds, the coconut oil, the water and the cocoa powder (if you have decided to use it), set 10 seg | speed 6
  5. Take the chocolate cups out of the freezer and fill them. Pour a little bit more of chocolate in each cup, covering the filling and the sides of the cupcake liners.
  6. Put the chocolate cups into the freezer, once more and leave it there for about 10 to 15 minutes to set.
  7. You can serve them as they are or leave it in the freezer for 1 to 2 hours, to serve the cups frozen. They are delicious!

Sugestion
You can put pieces of chocolate in the filling or use cocoa powder.
You can replace the almonds with hazelnuts or make a mix of this two, or several nuts.
You can also stuff it with peanut butter or chocolate cream.

Light and love,

Carina Barbosa

Recipe Video – Filled Chocolate Cups
By | 2017-11-13T14:19:24+00:00 November 13th, 2017|Desserts, Recipes|0 Comments

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Carina Barbosa

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