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Raw Choc Cups Almond or Cherry



35 portion(s)

Raw Choc Cups

  • 1/2 C cacao powder
  • 1 pinch sea salt
  • 1/2 C coconut oil
  • 1/4 C Maple syrup

Nutty Filling

  • 1/4 C nut or seed butter (almond, cashew, hazelnut, sunflower seeds)

Nut Free Filling

  • dried fruit (apricot, craisin, sultana)
  • fresh cherries with stalk

Recipe's preparation

  1. Add Melted Coconut oil to TM Bowl

    If Coconut Oil is in a solid form due to cooler weather, melt for 60 sec, 50deg Speed 1


    Add Maple Syrup, Cacao and Salt and mix for 2 min Speed 3 until no clumps are present.


    Spoon 1 to 2 tsp of mixture into petit four cases or mini muffin cases.


    Adding Nuts? Spoon ½ tsp almond or seed butter into the centre of each chocolate.


    Top each chocolate with 1 more tsp of chocolate mixture.  Top with toasted slithered almonds or push a cherry or dried fruit piece into chocolate.


    Place in Freezer to set for 15-20min.



    Store in fridge or freezer.



Adapted from Dr Andrea Robertson



Photographed & converted by Belinda Mercorella

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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