Crisp, spiced dark chocolate meets melt-in-your-mouth maple orange cream. It’s out-of-this-world good.
For the filling:
- 1/2 cup raw cashews, soaked for 4 hours or overnight, rinsed & drained
- 1/4 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
- 3/4 cup raw cacao powder, sifted
- 1/2 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
- 1/2 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.