Chocolate strawberry cups
CHOCOLATE STRAWBERRY CUPS
These CHOCOLATE STRAWBERRY CUPS are an impressively easy and delicious dessert and are perfect for any special occasion... or just to satisfy your sweet tooth. It takes so little time and minimal effort that you can make this desert virtually without any special prep. No more sweet craving attacks with a guilt trip hangover attached!My kids love crunching or licking these right out of the freezer, because these cups remind them of ice cream. I prefer them to warm up a bit, having them sit on the counter to thaw out and get a little softer. There's no wrong choice here, end result is a killer flavor combo going off in your mouth.Cocoa butter is the edible fat extracted from cacao beans. It’s got a naturally chocolatey smell and taste making it a perfect addition to homemade chocolate. It's usually sold in solid, block-like form, which you'll need to chop up in order to melt. Cocoa and cacao are so similar in name and appearance that they are easily confused. That being said, there are a few key distinctions to know:Cacao is the name of the plant or seeds as well as the minimally processed products derived from it. Cacao is high in antioxidants and nutritional value because it is raw. The seeds are cold pressed and heated in low temperature, making it less processed and hence more bitter than cocoa products. Cocoa refers to all products derived from cacao plants that have been roasted and heated in higher temperatures. It contains less antioxidants and nutritional value, because it is roasted and cooked in high heat, making it not raw but more processed, and hence, sweeter.The type of cocoa or cacao you use in this recipe is entirely up to you and your preferences. If you want to make raw chocolate with a few extra health benefits, use cacao products. If you prefer your chocolate to be a little sweeter, use cocoa or Dutch processed chocolate. They'll all work in this recipe.Bon appetite! Your spoon is waiting for this delicious dessert!
- 3/4 cup cocoa butter
- 1 cup cacao powder
- 1/4 cup maple syrup
- pinch salt
COCONUT STRAWBERRY FILLING
- 1 cup unsweetened coconut flakes
- 1 cup strawberries
- 2 TBSP maple syrup
In a small pot, melt cocoa butter over low medium heat and mix in cocoa powder, salt and maple syrup. You can use 1 cup of chocolate chips with 2 tablespoons of coconut oil, 1/4 cup of maple syrup and a pinch of salt instead.
Pour chocolate into silicone cups or paper cups placed inside muffin tin. Spread the chocolate over the sides of the cups.
Freeze for 10 minutes.
COCONUT STRAWBERRY FILLING
While the chocolate cups are in the freezer, combine strawberries, coconut flakes and maple syrup and blend, scraping the sides occasionally, until smoothed and without clumps.
Spoon the filling into cups, spread evenly and freeze for 5 minutes.
Top with chocolate, spread it evenly with the spoon and freeze for another 10 minutes.
Remove from the freezer, gently peel off the liners and enjoy! Store, refrigerated, in an airtight container for up to 3 days.
Serving: 1servingCalories: 271kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 10mgPotassium: 377mgFiber: 10gSugar: 15gVitamin A: 3IUVitamin C: 14mgCalcium: 48mgIron: 3mg