Vanilla Cream Chocolate Easter Cups

by Polly N on April 17, 2014

With nearly every shop window displaying baby chicks and chocolate eggs, it’s likely that it will have come to your attention that Easter is upon us! But instead of loading up on sugary milky shop-bought chocolate, why not make your own guilt-free version at home that is not only healthier but actually good for you!?

chocolate cream cups

Raw chocolate is created by cold-pressing the cacao bean, separating the oil from the protein and fibre. The temperature is kept at 120 degrees Fahrenheit or below in order to maintain the amazing enzyme and nutrient content. Gradually the pure liquid cacao butter is drained off and the remaining residue is then cold-ground, fine milled and sifted so that only the finest, most bio-available raw cacao particles are used in the final product.

Cacao contains potent antioxidants that destroy free radicals and is thought to improve heart function, promote general health and can potentially lower the risk of developing disease. Theobromine, naturally found in cacao is a mild, non-addictive stimulant that may prevent depression.

So this Easter, why not swap your sugary shop-bought egg for a vegan vanilla cream raw chocolate cup? Get the recipe below.

chocolate cream cups


  • 1 cup melted cacao butter
  • 3/4 cup cacao powder
  • 1/3 cup maple syrup
  • pinch Pink Himalayan salt

Vanilla Cream

  • 1.5 cup cashew nuts
  • 2/3 cup water
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla powder
  • pinch Pink Himalayan salt

You will need some silicone moulds or something similar.

If your blender struggles with nuts, soak them in water for at least an hour before using.

Melt the cacao butter in a bain marie using a glass bowl for the top container. Once melted, remove from the heat, add the cacao powder, salt and maple syrup stirring to combine into a smooth mixture.

Drain the cashew nuts and rinse with clean water if soaking. Place in a high-speed blender with the salt, water, syrup and vanilla. Combine well.

Into your moulds, take turns to alternate pouring chocolate and spooning the cream into it.  Once each mould is full, place in the freezer to set for one hour.

Variations: Add a topping of your choice Рfor some I used coconut chips and a base of nuts and dates which were left over from something else I made.

Once set, remove from the freezer, allow to defrost for a few minutes and enjoy!

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{ 1 comment… read it below or add one }

Rachael April 19, 2014 at 6:18 pm

Omg these look amazing!!!!!


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