Chocolate Raspberry Cups

Chocolate Raspberry Cups

Prep Time: 30 | Cook Time: 120 | Serves: 12

Have you tried our Ambassador Amrita's White Chocolate Easter cups yet? To help you spice up your celebratory dessert table even more, Amrita also created a dark chocolate alternative. These Chocolate Raspberry Cups are full to the brim with crunchy superfoods and look divine!

Ingredients

  • Chocolate layer
  • 120g almond flour
  • 50g any granola of choice or use oats ground into flour
  • 20g Naturya Cacao powder
  • 2 tbsp Agave syrup
  • 70g Naturya Coconut Oil
  • 1 tsp vanilla extract
  • Nut Spread Layer
  • 50g Naturya Cacao & Hazelnut Spread
  • 85g cup white chocolate chips
  • 40g Naturya Coconut Oil
  • 120g tablespoons of any jam
  • 100g dark chocolate

Method

  • Chocolate Layer: Grind all ingredients in a blender except coconut oil until it’s all combined - don’t blend till complete powder. You will want tiny bits of granola or oats to give it a bite! Add in coconut oil a little at a time till it comes together in a chunky texture. Press down into  muffin cases. Freeze for half an hour.
  • Nut Spread Layer: Melt ingredients in a microwave for 30-45 seconds till all melted. Pour on top of the chocolate layer. Freeze for 2 hours.
  • Spread one tablespoon of jam over the white chocolate layer. Return to freezer for half hour 
  • Melt 100g of dark chocolate with one tablespoon of coconut oil in the microwave. Pour over the jam layer and sprinkle salt over it.

  • Return to freezer for 30 minutes or until all set.






Made using

Cacao & Hazelnut Crunchy Spread 170g - 170g
£5.00
Cacao powder - 125g Pouch
£4.00
Cold Pressed Coconut Oil - 500ml Jar
£7.00