Fudgey. Creamy. Delicious! These Lavender Chocolate Cups are vegan friendly, and so easy to make. We love your style Louisa Grace (@lovedbylouisa).
Pop them in the fridge to set overnight, or if you are pushed for time just serve them up in little ramekins... we won't judge!
INGREDIENTS:
Filling:
- 1 can coconut milk
- 2tsp coconut sugar
- 2tsp cacao powder
- 40g Seed and Bean Lavender Chocolate
Base:
- 40g jumbo oats
- 1tbsp nut butter of your choice (I used cashew)
- 2tsp cacao powder
- 2tsp syrup
- 15g coconut oil, melted
Extras:
- Muffin cases - silicone ones are best for easy removal once they set!
METHOD:
- For the filling, chill a can of coconut milk for a few hours or overnight. This will cause it to separate into coconut water and coconut cream. Once it has separated, scoop all the coconut cream out and into a mixing bowl.
- Gently melt the Lavender chocolate and add it to the mixing bowl with the coconut cream. Add the coconut sugar and cacao in too and mix the whole thing together with an electric whisk or large spoon.
- Next up, prepare the bases. Blend the oats in a food processor until they form a fine oat flour. Then add the nut butter, cacao powder, syrup and melted coconut oil into the processor and blend until a dough forms.
- Press the dough mixture into the bottom of a muffin case. Spoon the chocolate mix over the top to fill the rest of the case.
- Pop in the fridge to chill overnight and set. And that’s it, you’re done, no cooking required!
