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Cashew Cookie Raw Chocolate Cups
Prep Time
20 mins
 
A delicious raw chocolate recipe with a cashew cookie base that is healthy packed full of nutrients and antioxidants.
Author: Jemma Andrew-Adiamah
Ingredients
Raw chocolate
  • 100 g cacao butter
  • 100 g cacao powder
  • 100 ml agave syrup
  • 3 g vanilla powder (or 1 tsp vanilla extract)
Cashew Cookie Mix
  • 5 tbsp cashew butter
  • 2-3 tbsp coconut flour
  • 2 tbsp coconut oil melted
  • 1-2 tsp agave or honey
  • goji berries to decorate (optional)
Instructions
To make the cashew cookie base
  1. Mix together the cashew butter, coconut oil, coconut flour, agave syrup together in a food processor until a crumbly bread crumb mixture forms.
  2. Take the mixture and place into individual Petite Four cases or moulds, packing it down tightly and leaving 2/3 of the cases/moulds free.
To make the raw chocolate
  1. Bring a saucepan of water to the boil and take off the heat.
  2. Melt the cacao butter in a bowl over a saucepan of hot boiling water, making sure that the water doesn't touch the bottom of the bowl.
  3. Once melted, add the vanilla powder, cacao powder and agave syrup, stirring until the mixture becomes smooth.
  4. Spoon the liquid raw chocolate over the cashew cookie bases to fill your Petite Four cases or moulds.
  5. Top each chocolate with a goji berry for decoration.
  6. Leave on the side to set until the chocolate firms up and becomes solid.
Recipe Notes

Chocolates will stay fresh in an airtight container kept in the fridge for up to 12 weeks - they can also be frozen.
*** Raw chocolate recipe is taken from a raw chocolate making kit ****

Adapted from Nigella Lawson