Crisp, spiced dark chocolate meets melt-in-your-mouth maple orange cream. It’s out-of-this-world good.
For the filling:
½ cup raw cashews, soaked for 4 hours or overnight, rinsed & drained
¼ cup unrefined coconut oil, melted
3 tablespoons maple syrup
3 tablespoons freshly squeezed orange juice
1 teaspoon orange zest, plus additional for garnish
For the chocolate:
140 grams raw cacao butter
¾ cup raw cacao powder, sifted
½ cup + 2 tablespoons coconut sugar, ground into a fine powdered sugar (a high-speed blender or spice grinder works well)
1 teaspoon fresh, finely grated ginger
1 teaspoon ground turmeric
½ teaspoon ground ginger
generous pinch fine sea salt
Line a muffin tin with 12 silicone baking cups and set it aside.
Prepare the cream filling by blending the soaked raw cashews, melted coconut oil, maple syrup, orange juice, and 1 teaspoon of the orange zest in a blender until smooth (about 30 seconds).
Transfer the filling to a small bowl and place it in the freezer to firm up a bit while you make the chocolate, keeping in mind you are aiming for a thicker custard-like consistency.
While the cream filling chills, add the cacao butter to a medium saucepan and melt it over the lowest heat setting (this takes anywhere from 5 to 15 minutes depending on how finely it’s chopped).
While the cacao butter is melting, whisk together the cacao powder, powdered coconut sugar, ginger, turmeric, and sea salt in a separate bowl.
Once the cacao butter has melted, whisk in the dry ingredients until well-combined.
Turn off the stove and spoon approximately ¾-1 tablespoon of the chocolate into each muffin liner. You will need to stir the melted chocolate periodically to make sure the ingredients don’t separate.
Place the muffin pan in the freezer for 10 minutes to allow the chocolate to firm up slightly.
Once the chocolate is mostly solid, spoon about ¾ to 1 tablespoon of the cream filling into each of the muffin tins.
Cover the filling with another ¾-1 tablespoon of the melted chocolate and return the pan to the freezer for another 5 minutes.
Sprinkle the chocolate cups with the remaining orange zest and place them back in the freezer for 2 hours or overnight. The chocolate will be solid in about 20 minutes, but it takes a little time for the filling to become completely solid.
Finally, pop the chocolate cups out of the silicone muffin liners, transfer them to a container, and store them in the freezer or fridge.