Last week I posted this DIY 3-ingredient vegan dark chocolate, and juuuuuuust in case you thought, “well that’s delicious, but what if I want to make it look a little more fancy?”, THIS post is for you.
With Christmas coming up and a few more treats around, I was in the mood to create something that could be given as a hostess gift, or served at a party as an easy no-cutlery-required dessert. (Nobody likes extra washing up when there’s celebrating to do!)
As you saw in the 3-ingredient chocolate tutorial, the process of making the cups themselves is dead simple, and you can make whatever shapes you like. But what makes them the most fun (and amps up the nutrition profile, by the way 😉) is to decorate them with nuts, seeds, and any superfoods you like. Think of them kinda like healthy chocolate bark, minus the task of having to awkwardly break a brick of chocolate and hope you don’t break your arms in the process.
For this particular batch, I went for a nut-free version: goji berries, goji powder, pumpkin seeds, cacao nibs and a pinch of flaky sea salt. However, you can customize them any way you like. A few ideas…
- flaked toasted coconut
- chopped almonds, walnuts, pecans, cashews or pistachios
- hemp seeds
- sesame seeds
- dried berries
- chopped dried mango
- matcha powder
- cacao powder (because you can’t go wrong with chocolate on chocolate!)
Now that your creative juices are flowing, here’s how it’s done:
Dark Chocolate Superfood Cups
Need a quick and easy hostess gift or dessert that requires no cutlery or plates? These customizable, antioxidant-loaded Dark Chocolate Superfood Cups should do the trick!
- Prep Time: 15 mins (+ chill time)
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 6-8
- Category: dessert
- Method: stovetop
- 1 batch DIY vegan dark chocolate, or ~1 1/2 cups chopped dairy-free dark chocolate of choice (I like Vega maca chocolate)
- ~1/2 cup mixed toppings of choice (chopped nuts, seeds, dried fruit, cacao powder, matcha powder, cacao nibs etc.)
- Make the 3-ingredient chocolate as directed here, or melt the vegan chocolate in a double boiler on the stove.
- If using a muffin tin as your mold, line 6-8 large cavities or 12-14 mini cavities with silicone liners. If using a chocolate/candy mold, don’t worry about this step.
- Pour the chocolate into the molds (see note below).
- Allow the chocolate to partially set for about 1-2 minutes. (Simply leaving it out on the counter will achieve this – no need to refrigerate.)
- Sprinkle the toppings on each chocolate cup.
- Refrigerate or freeze until fully set, about 20-30 minutes depending on thickness.
- Remove the liners and serve! Store leftovers in the fridge or freezer.
- Remember that you need to bite into these chocolate cups and they’ll be firm in the middle. Therefore, like chocolate bark, it’s best to just fill them a little bit. Nobody wants to lose a tooth!
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