Heart of Darkness Chocolate Cups

Come to the dark side, for the good of your heart and soul.

I hit the food stash jackpot, when Sister A rolled into town with a carry-on full of Trader Joes nuts. I already had a decent stash of raw walnuts and almonds, but she brought in the exotics: pecans, pistachios, pepitas, cashews, macadamias. My pre-holiday ship had come in!

This happy event coincided with the other fortunate circumstance of having a lot of really good dark chocolate on hand. It’s not a huge leap to imagine what happened next. Yes my friends, I had a Reese’s ah-ha moment. Maybe I could make a slightly more mainstream yet totally healthy version of Reese’s Redemption Cups.

The revelation here is homemade nut butter, ever-so-gently spiced up, but not sweetened…and dark chocolate…and a pixie dust sprinkling of flaky salt, but only if you dare. Dark chocolate is just plain better for you than a whole lot of un-fun things, and when the health police serve up an opening like this you run through it!

The below list of directions is daunting, but basically you are doing this: Making nut butter by roasting raw nuts and whirring them in a food processor with cocoa, cinnamon, vanilla and salt. Then you are melting chocolate, pouring a bit in the bottom of lined mini muffin cups, adding a blob of nut butter then spooning more chocolate on top of the whole shebang. With that vision, read on bravely, and know that you will end up with something delicious no matter what it looks like.

Don’t over think this one. Just make up a bunch when you’re feeling it, and enjoy them as needed. You will not regret having this stash on hand.

Heart of Darkness Chocolate Cups

Adapted from betterwithcake

Makes 14-16 mini cups of joy

First, you’ve got to make your nut butter. See below. From there it’s just a matter of melting chocolate. Again, whatever darned chocolate you feel like. The darker the chocolate, the higher percentage the cocoa, so the slower it will melt and the more temperamental it will be to work with. If you’re going way dark, add some coconut oil. You can also use vegetable oil, but it will thin the chocolate more and you will have fallen off the superfood wagon. Don’t worry. You won’t be lonely there.

Ingredients

  • 1/2 cup or so of homemade, chocolate hazelnut almond butter (or store bought chocolate hazelnut butter if you must. The texture will be gooier)
  • 1 bag (10-12 oz) good quality dark-as-you-dare chocolate chips, Vegan if needed.
  • 2-3 tsp coconut oil (optional, but it makes your life easier)
  • Flaky sea salt
  • Optional toppings of choice: toasted shredded coconut, finely chopped toasted nuts, dried fruit, crushed peppermints, leftover candy corn, etc, etc, etc. 

Method:

Line a mini muffin tin with 16 paper or silicone liners.

Melt chocolate, with coconut if you are using, by your preferred method. I do mine in a small, retro double boiler over simmering water. If you are among the tens of millions of people with a working microwave, you can try that method.

Use a teaspoon to drizzle some melted chocolate into each the muffin liner. Don’t use all your chocolate; save at least 1/3 of it to spread on top once your chocolate cups are filled. Adjust the number of cups you make accordingly.

(At this point, if you are making big cups (not mini), or if you going for perfection, put them into the freezer for a few minutes to set up. If using mini ones, you’re good to keep going.)

Drop a very scant (ideally a slightly flattened oval) teaspoonful of your nut butter into each cup (if you went pro and froze the first layer then go ahead and press down on the nut butter to level it).

Once all your cups are filled with the nut butter, use your designated chocolate spoon to cover the filling with the rest of the melted chocolate. Give the cups a sprinkle of salt and/or your garnish of choice and place them into the fridge to set, or the freezer to store longer term. They will keep in the fridge for several weeks and in the freezer for 3-6 months. Riiiiiiight.

Chocolate Hazelnut Almond Butter

The not very perfect but oh so delicious cross-section

~Vegan, Dairy Free, Paleo Friendly, Shazaam!

The beauty of this nut butter is that it’s easy, and the spices add cha-cha without any sweeteners. I go with cocoa and cinnamon but you can do a chai spiced one with cardamom, or a chile spiced one. Get creative and dream big here people. Once you’ve got the nut butter made you are totally set up for success.
Makes approx 2 cups of pretty darned healthy chocolate-hazelnut almond butter. This is way more than you need for a bag of melted chocolate chips, so you’ll be enjoying this on apples and toast, in smoothies and sandwiches, etc.

Ingredients –

  • 1 cup of raw almonds
  • 1 cup of raw skinless hazelnuts* (or use all almonds or sub hazelnuts with raw cashews or macadamias)
  • 1 Tablespoon of vanilla bean extract
  • 1 Tablespoon of cocoa (or cacao if you’re fancy)
  • 1/2 teaspoon of salt flakes

Method:

Preheat your oven to 350

Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour your raw nuts on, making sure they are spread evenly and not crowded.

Roast your nuts for 10 mins, until lightly roasted and slightly golden.

If you are unable to get skinless hazelnuts you’ve got an extra step here. roast them on a separate tray and once they are roasted, place on a clean dry hand towel and fold it in half. Rub it gently between your hands and the skins should come loose. Once the hazelnuts have shed their skins, discard the skins and proceed with the recipe as normal.

Pour your roasted almonds and hazelnuts into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). It takes a minute or two to transform from ground nuts to creamy butter. Stop and scrape down the sides of the bowl occasionally as you go.

Once you’ve gotten the desired consistency, add the salt, cocoa (or cacao, whatev) and vanilla then process until combined.

Taste and adjust flavors accordingly – this is where you make you’re personal statement, adding extra salt or vanilla or maple syrup or whatever floats your boat. You can also lube it with a bit of coconut oil if you like.

Scrape that deliciousness into an air-tight jar and keep it in the
fridge for several weeks.

Bringing it:

My suggestion here is to keep a stash of this nut butter at the ready, and then, whenever you have a window of time and some extra chocolate lying around, make up some of these. With a stash of them in the freezer you are never without a healthy dessert, a peace offering, a hostess gift or just a little love bomb of chocolate.

 

 

 

 

 

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