Recipes

Bite Size Chocolate & Nut Raspberry Cups
These teeny weeny little treats are the perfect snack to add to your lunch box! Filled with a yummy, nutty & maple syrup centre with some tangy raspberry bits in there too - Yum! You might want to make a large batch of these... They won’t last long!

Ingredients:

The Brownie Base-

100g almond flour

75g cacao powder

150ml maple syrup

2 tsp vanilla

1/2 tsp sea salt

150g cashews


For the filling-

45g unsweetened coconut flakes

75g chopped pecans/walnuts

1 tsp vanilla

75ml maple syrup

1 tbsp melted coconut oil

1 tbsp peanut butter

Handful raspberries


For the chocolate Ganache-

125g vegan choc chunks

60ml coconut cream


Method:


  1. Add all of the brownie base ingredients into a food processor & blend until a sticky dough forms.
  2. Spoon out some mixture into each individual cupcake tin and press into the bottom.
  3. To make the filling, add all ingredients except the raspberries into your blender and pulse so that it is just roughly blended together. Take a heaped spoonful and place on top of the brownie base.
  4. Roughly break up the raspberries, add and press into the nutty middle mixture.
  5. For the chocolate ganache, heat the chocolate & coconut cream until smooth. Pour some over the nutty & raspberry filling.
  6. Place in freezer for 15 minutes to set then place in the fridge to keep firm and fresh!

Enjoy these tiny little treats and give them a try!

Much love,

Evie xx

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